This fusion of Korean and Japanese flavours is jumpy with attention grabbers: fiery kimchi, nutty soba, and crispy veggies. And the duo of seared tofu and edamame offers up plenty of plant-based protein to give the dish staying power. If serving leftovers, simply reheat the tofu mixture and rinse the cooked soba under hot water until soft again.
Taking the time to squeeze out some of the excess liquid from the tofu means better browning and less sticking in the pan.
Line cutting board with a couple sheets of paper towel. Top with tofu and a couple more sheets of towel and another cutting board or plate. Press firmly to extract excess liquid. Slice tofu into 3/4 in (19 mm) cubes.
In small bowl, mix together soy sauce (or tamari), rice vinegar, kimchi liquid, honey, and sesame oil.
Heat wok or large skillet over medium-high heat. Add oil and swirl to coat pan. Place tofu in pan and stir-fry until browned, about 4 minutes. Remove tofu from pan and set aside. Add onion to pan and heat 1 minute, stirring often. Add carrot and heat 1 minute, stirring often. Add zucchini and heat 1 minute, stirring often. Add kimchi and heat 30 seconds. Add tofu and soy sauce (or tamari) mixture and heat 30 seconds. Cover pan to keep warm.
Bring large pot of salted water to a boil. Add edamame and heat until tender but with some bite, about 3 minutes. Using slotted spoon, remove edamame from water and add to tofu mixture. Add soba noodles to pot of boiling water and prepare according to package directions. Drain noodles in colander and rinse well.
Divide soba noodles among serving plates and top with tofu mixture and sesame seeds.
This recipe is part of the Stir It Up collection.
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
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.
This easy, yet impressive, vegan dinner is packed with oven-roasted flavour and proves that creating satisfying weeknight plant-based meals is entirely possible. If working with a small oven with only room for one sheet at a time, you can prepare the tofu and vegetables in batches separately.