Soba Tofu Stir Fry

Ingredients

·         8 ounces soba noodles

·         Coarse salt

·         2 tablespoons grapeseed oil

·         1 onion, chopped.

·         1 cup crimini mushroom, chopped.

·         2 garlic cloves, chopped

·         1 package (12 ounces) extra-firm tofu, drained, patted dry, and cut into 1/2-inch cubes

·         2 teaspoon of cornstarch mix with 3 tablespoons of water.

·         1 cup frozen peas

·         ½ to 1 teaspoon five spice

·         2 tablespoons peanut butter

·         3 tablespoons rice vinegar or mirin

·         2 tablespoons soy sauce

·         1 orange, chopped (optional).

·         1 lime.

 

Directions

1. Cook soba noodles in a large pot of salted water until soft, about 4 minutes. Drain, and then rinse with cold water; set aside.
2. Heat 1 tablespoon oil in a large wok over medium-high heat; add carrot, onion, and mushroom and season with salt. Cook, for 5 minutes, add the garlic, and stir fry for a couple more minutes.
3. Add the tofu with a splash of water or broth,  a splash of soy sauce and finally add cornstarch mix.  Cover and cook, tossing occasionally, until tofu is cooked, 10 to 12 minutes.
4. Drain the noodles. Reduce the heat of the wok and add soy sauce, frozen peas, rice vinegar, peanut butter, five spice powder and noodles. Cook, string 2 minutes, then return vegetables and toss together.
5. Heap the stir fry to serving bowl, garnish with orange pieces, and a squeeze of lime juice.