So for this weeks vegetarian meal we decided to make one of our favourites, Soba Noodles with Kale, Tofu, and Furikake. I came across a smoked tofu at the grocery, and was very intrigued so thought this would be the perfect recipe to try it in!
A friend of mine sent me the link for the recipe a while back and I absolutely love this recipe!
- 3 tablespoons soy sauce
- 3 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 3 scallion stalks, thinly sliced
- 10 ounces kale, rinsed and torn into bite-size pieces
- 3-4 medium carrots, grated
- 1 package extra firm tofu (approximately 19 ounces)
- 12 ounces dried soba noodles, prepared according to instructions on package
- Sesame Seeds
Our carrots were an organic seasonal mix from the farmers market, so tasty.
We didn’t have any scallions, so I left it out of the soy-sesame mixture and we didn’t find that it changed the taste drastically. I do like to add sesame seeds at this step in addition to the scallions when we have them 🙂
This is the smoked tofu I was referring to! It was very firm, so there was no excess moisture to absorb as referred to in the original recipe blog post. It was delicious! The smoked flavour was ever so subtle and complimentary with the flavours in this dish.
The recipe suggests sprinkling with furikake. We generally don’t have this in our cupboard and my husband doesn’t like it much, so we usually leave it out.
This dish is very delectable and quick to put to together. It’s a great hearty fall meal, and remains a dinner time favourite at our house 🙂