Soba Tossed with Steamed Veggies and Tofu

Overall rating: 4.0 stars 7 Ratings     Recipe added by The Veggie Cook
Category (vegan): Pasta Noodle , Japanese , Stirfry
Serving Size:
Recipe Servings2
Prep Time:
Recipe Prep time25 miutes
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Soba Tossed with Steamed Veggies and Tofu


Handful of soba (buckwheat) noodles
½ firm tofu package, cube
1 cup snow peas, whole
1 carrot large, sliced
1 handful fresh chives or 1 green onion stalk, chopped
2-3 tablespoon oil
2 tablespoon soy sauce
black pepper
sesame seeds


Bring 5 cups of water to boil and cook soba noodles according to package instruction, or until tender. Drain noodles and run under filtered water to stop cooking, then set aside.

In separate pot, steam or boil lightly carrots, snow pea, and tofu for 2 minutes. Combine noodles with vegetables and tofu in a large bowl. Add oil, soy sauce, and chives or green onion. Toss. Pepper to taste. Sprinkle sesame seeds on top. A delicious low calorie recipe.

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The Veggie Cook
The Veggie Cook
  • vegetarian
Posted on 10 / 24 / 2006 report abuse
This is a great recipe that takes time to prepare (washing and cutting veggies), but the result is totally worthwhile. Very delicious. Very filling and nutritious and totally satisfying. My family loves it.
  • vegetarian
Posted on 04 / 30 / 2013 report abuse
Fabulous! I couldn't find anything called Soba noodles at Whole Foods, but I did see buckwheat pasta; I hope that's the same thing. I had never bought sesame seeds before and I want to tell others to get the unhulled as there will be more minerals that the hulled seeds.

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