Kale, Tofu, and Soba Noodle Stir-Fry
Makes 4 dinner servings
If you are aiming to prepare this dish gluten-free, take care in selecting your soba: read the label to make sure the noodles are 100% buckwheat (which is naturally gluten-free); some brands are a mix of buckwheat and wheat flours. Eden Foods is one such gluten free brand of soba. Additionally, choose a gluten-free soy sauce. Kikkoman , for example, now makes a gluten-free soy sauce that I've already spooted in my local supermarkets (shelved with the other soy sauces).
1bundle dried soba (4 ounces)
1bunch curly kale, cleaned, tough stems removed, and chopped
114-oz package extra-firm tofu
1/3cup (Kecap) manis (sweet Indonesian soy sauce) or my Super-Quick Kecap (below)
1/8tsp cayenne (more or less to taste)
4tsp dark sesame oil, divided use
2tbsp chopped peeled fresh ginger
2cloves garlic, minced
Limewedges for serving
1. Put the noodles and kale in alarge bowl; cover with enough boiling water to cover. Let stand 4 minutes.Drain in a colander and rinse with cold water.
2. Drain the tofu, then cut into1-inch cubes. Place cubes on paper towels (or dish towels), pressing down toremove any excess moisture.
3. Heat a large non-stick wok or panover high heat. Add 2 tsp of the sesame oil and when smoking, add the tofu inbatches, browning on all sides. Remove and set aside.
4. Heat remaining 2 tsp sesame oil,then stir-fry the ginger and garlic until golden. Add the greens and noodlesand toss well. Add the tofu, kecap, and cayenne; cook and stir 1-2 minutes untilheated through. Serve with lime wedges to squeeze over.
Super-Quick Indonesian Kecap
Makes about 1/3 cup (as needed forrecipe above)
3-1/2 tbsp reduced sodium soy sauce
2 tbsp dark (cooking) molasses (notblackstrap)
Optional: 1/4 tsp ground star anise
Whisk all of the ingredients in a small bowluntil blended.