Tofu, Broccoli & Carrots

Ingredients (serves 4)

  • 400g extra firm tofu (I used Wildwood), cubed or sliced
  • handful brocolli florets
  • 3 carrots, sliced diagnoly
  • 3 scallions, green and white parts, thinly sliced
  • handful mint leaves
  • handful basil leaves
  • 1 1/2 tablespoon sesame oil, for sauteing
  • white & black sesame seeds for garnish, optional
  • a few fresh basil & mint leaves for garnish, optional
  • 400 ml coconut milk

  • 1/4 cup tamari, soy sauce or bragg’s aminos
  • 3 tablespoons rice wine vinegar
  • 3 tablespoons pure maple syrup
  • 1 1/2 tablespoon sesame oil
  • 3 garlic cloves, minced
  • 1 inch knob ginger, grated or minced
  • 1 tablespoon red pepper flakes, or to taste
  • a dash or two of sriracha, optional

In a medium size shallow dish, combine the ingredients of the marinade.

Next prepare your tofu. Let me start by saying that I don’t drain my tofu when I use extra firm but if you feel that yours is holding a lot of water, you may like to press your tofu between the ends of a double folded dish towel. Either use the palms of your hands or lay on a hard flat surface and set a heavy book on top for a few minutes. Slice or cube your tofu, however you like best. Place tofu in the marinade and let set for at least 20 minutes, flipping every so often. The tofu is meant to be served at room temp straight from the marinade. Feel free to warm the tofu by adding it to the skillet while sauteing the veggies.

In a medium size pot filled 2/3 of the way with water (or salted water if you wish), bring water to a boil, add desired amount of soba noodles, lower heat to medium high and cook noodles, uncovered, for 4 minutes. When done drain, rinse and set aside.

In a medium size pan/skillet, heat sesame oil over medium heat, add the carrots and broccoli (and tofu if you would like it warmed), cook for about 3 minutes. Carefully add in a large spoonful tablespoon of the marinade along with the mint and basil and coconut milk and cook for another 2 – 3 minutes. I prefer my vegetables to be al dente and will remove from heat as soon as they brighten in color. Feel free to cook a little longer if you wish.

Serve with rice. Top with marinade, scallions, sesame seeds and additional fresh herbs.

Adapted recipe from here