Crispy Tofu on Soba Noodles
Serving Size 4
Ingredients
- 12 oz Firm tofu, patted dry and cubed
- 2 tbsp Cornstarch
- 2 tbsp Vegetable oil
- 8 oz Soba noodles
- 1 cup Shelled edamame
- 1/3 cup SupHerb Farms Fusions® Guacamole Starter Paste
- 2 tbsp Soy sauce
- 1 tbsp Rice wine vinegar
- 2 tsp Minced fresh gingerroot
- 1 Ripe avocado, peeled, pitted and sliced
- 2 Carrots, shredded
- 1 cup Shredded green cabbage
- 2 tbsp Black sesame seeds, toasted
Categories
- Categories: Asian
- Ingredients: Bowl, Entrees, Vegetarian
Preparation
- Toss tofu with cornstarch.
- Heat oil in skillet set over medium heat; fry tofu, turning, until golden and crisp on all sides.
- Cook soba noodles according to package directions; add edamame in the last 2 minutes of cooking time. Drain and toss with guacamole paste, soy sauce, rice wine vinegar and ginger.
- Divide noodle mixture evenly among 4 bowls. Top with tofu, sliced avocado, shredded carrots and cabbage. Sprinkle with sesame seeds.
TO SERVE
Serve immediately with soy sauce and garlic chili sauce (sambal).
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