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Thai Soba Noodle Bowls

A vegetarian one-bowl dinner reminiscent of the fragrant, rich soups served for lunch all over Thailand. Adjust the spice to suit your taste!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Vegetarian
Cuisine: Thai
Servings: 4
Author: Jess Smith via Inquiring Chef

Ingredients

  • 1 14 oz. pkg. Extra Firm Tofu
  • 2 Tbsp. low sodium soy sauce
  • 2 tsp. sesame oil
  • 1 thai chili, sliced (omit this if you don't want the dish to be spicy)
  • 3 stalks fresh lemongrass, inner bulbs, finely chopped
  • 4 cloves garlic, peeled
  • 1 large shallot, peeled
  • 1/4 cup peeled and chopped fresh ginger
  • 1 Tbsp. coconut oil (vegetable oil can be substituted)
  • 2 1/2 cups coconut milk (about a can and a half)
  • 1 heaping Tbsp. muscavado or dark brown sugar
  • 1 Tbsp. soy sauce (more if needed, to taste)
  • 3 Tbsp. natural smooth peanut butter
  • zest of two limes
  • juce of one lime
  • 2 cups roughly chopped mushrooms (I used small shitake)
  • 9 oz. soba noodles
  • Chopped Cilantro, for garnish

Instructions

  • Wrap the tofu in a few paper towels and set it on a plate to drain with another plate on top. Leave it for an hour or up to six.
  • Preheat the oven to 400 degrees. Cut the tofu into 2” cubes, and spread them on a baking sheet. Whisk together the soy sauce and sesame oil and brush the tops of the tofu cubes liberally. Bake for about 25 minutes until the edges are golden brown.
  • In a blender or food processor, combine the chiles, lemongrass, garlic, ginger, shallot and 1/4 cup water and puree until smooth. In a large saucepan, heat the coconut oil. Add the lemongrass puree and cook over medium high heat, stirring, until fragrant, about two minutes. Whisk in the coconut milk, muscavado, tamari, peanut butter, lime zest and a cup of water. Simmer over low heat for about 15 minutes.
  • While the broth simmers, cook the soba noodles according to the directions on the package. Add the sliced mushrooms and lime juice to the soup. Taste and add additional soy sauce if you prefer it to be a bit more salty.
  • Divide the noodles and tofu between four bowls and laddle the broth on top. Garnish with fresh cilantro.

Notes

Recipe adapted by Sprouted Kitchen and originally published in Food and Wine.