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This spicy stir-fry dish is packed with veggies; covering them while cooking helps trap the steam so they cook more quickly. We used almond butter instead of peanut, for a twist.
Ingredients
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8 ounces soba noodles
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Coarse salt
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2 tablespoons grapeseed oil
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1 package (14 ounces) extra-firm tofu, drained, patted dry, and cut into ½-inch cubes
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2 red bell peppers, ribs and seeds removed, thinly sliced lengthwise
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1 ½ pounds broccoli (1 bunch), broken into small florets, stems discarded
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1 pound bok choy (1 head), trimmed and thinly sliced crosswise
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4 garlic cloves, minced
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½ teaspoon red pepper flakes
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3 tablespoons almond butter
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3 tablespoons rice vinegar
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2 tablespoons soy sauce
Directions
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Cook soba noodles in a large pot of salted water until al dente, about 10 minutes. Drain, and then rinse with cold water; set aside.
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Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat; add tofu and season with salt. Cook, tossing occasionally, until golden, 12 to 15 minutes. Transfer to a plate; set aside.
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Heat remaining tablespoon oil in same skillet over medium-high. Add bell peppers, broccoli, bok choy, garlic, and red pepper flakes; season with salt. Cover (pan will be very full) and cook, tossing occasionally until vegetables are crisp-tender, 8 to 10 minutes.
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Meanwhile, make sauce: In a small bowl, whisk together almond butter and 2 tablespoons water, then whisk in vinegar and soy sauce. Add reserved noodles, tofu, and sauce to pan with vegetables. Cook, tossing until noodles are heated through, 2 to 3 minutes.
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