I love creamy pastas like fettuccine Alfredo, but I also love the spices and flavors of Asian cuisine. I decided to meld my two loves into one creamy and comforting yet bold and spicy dish that revolves around my greatest love of all—matcha!
Im-press-ive tofu
To press your tofu, wrap it tightly in kitchen or paper towels and place a heavy object (i.e., a can of coconut milk or a few cookbooks) on top. Let sit for about 20 minutes while excess water is released from the tofu. Unwrap and cut into the size called for in the recipe. Now your tofu is ready to soak up all the juices and flavors of your dish!
Make-ahead tip
The creamy matcha sauce can be made in advance and stored in an airtight container in the refrigerator for up to 3 days.
Make it gluten free
Use gluten-free soba noodles and gluten-free tamari.
Tip
Soak the nuts overnight or in boiling water for 10 minutes, then drain them before blending. This will soften them and ensure a silky-smooth cream once blended.
Matcha Soba with Spicy Tofu Nuggets
Ingredients
- 8 to 10 oz soba
- 1 Tbsp vegetable oil
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1/2 cup raw cashews (see tip above)
- 1 cup water
- 2 tsp pure maple syrup
- 1 tsp lemon juice
- 1/4 tsp sea salt
- 1 tsp matcha green tea powder
- 2 Tbsp vegetable oil
- 1 - 16 oz package extra-firm tofu, pressed and cut into 1/4 inch cubes
- 1 Tbsp tamari
- 1 1/2 Tbsp pure maple syrup
- 1 Tbsp sriracha
- Thinly sliced scallions
- White or black sesame seeds
Nutrition
Per serving:
- calories527
- protein24g
- fat24g
- carbs61g
- sugar9g
- fiber2g
- sodium909mg
Directions
01
Bring large pot of salted water to a boil over high heat. Add noodles and cook according to package directions. Drain and rinse with cold water. Return noodles to pot, off heat.
02
Make the matcha sauce: In large nonstick skillet, heat oil over medium-high heat. When it shimmers, add onion and cook for 5 to 7 minutes, until softened. Add garlic and cook for about 1 minute more, until fragrant. Transfer mixture to blender, reserving skillet for later use. Add cashews, water, maple syrup, lemon juice, salt and matcha. Blend on high speed for about 2 minutes, until very smooth.
03
Meanwhile, make the tofu: In reserved skillet, heat oil over medium-high heat. When it shimmers, add tofu and cook for about 3 minutes on each side, until golden all over. Add tamari, maple syrup and sriracha, reduce heat to medium and cook for about 5 minutes, until tofu is evenly coated and sauce has thickened.
04
Over low heat, add sauce to pot of noodles and toss to coat, about 2 minutes, until heated through. Taste and adjust seasoning. Top each serving with tofu nuggets, scallions and sesame seeds.
READ THIS NEXT
SEE MORE »
Cardamom and Ginger Scented Farro Breakfast Porridge
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Chocolate and Orange Chickpea Pudding
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Sorghum Tabbouleh with Kale and Navy Beans
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.
Chickpea Salad with Nigella Roasted Sweet Potato and Grated Carrots
This versatile salad featuring chickpeas in a bright, fragrant dressing, holds well in the fridge. Make it in advance or keep it for leftovers. Nigella seeds, also known as kalonji, lend a sweet, nutty flavour with an ever-so-slightly bitter edge that pairs perfectly with sweet potato’s sweetness. Chickpeas please! Chickpeas are a great source of dietary fibre; just 1 cup (250 mL) contains 42 percent of the recommended daily allowance. They’re also a very good source of manganese, which is important for calcium absorption and blood sugar regulation.