Soba Noodle, Tofu & Asparagus
This 15-minute healthy soba noodle, tofu and asparagus dinner is the perfect example of a gluten-free Mediterranean diet dinner that doesn’t have to be from the Mediterranean to be healthy, flavorful and filling. Flavors from all over the world are a perfect fit in the Mediterranean diet pyramid, especially when they are an easy, gluten-free vegetarian take on a one-bowl dinner. I call this simple, easy favorite a Mediterrasian cultural mash-up and leave it at that! Thanks to my sister, Constance, and Martha Stewart for the inspiration.
Ingredients
Instructions
Fill a medium-sized sauce pot with water, add a healthy pinch of salt, 1 tsp of olive oil (to prevent the noodles from sticking) and bring it to a boil.
Mix the dressing ingredients in a bowl or salad dressing cruet. Set aside.
While the water is heating up, heat a wide-bottomed pan or wok with 1-2 Tbsps of olive oil, add the trimmed asparagus, a pinch of salt and toss to coat. Cook for 1 minute and then add the spring onions, tossing to mix and let cook for another 2 minutes. Add ¼ cup of water, immediately cover the pan and let steam for 1-2 minutes.
Put the soba noodles in the boiling water, turn the heat to medium and cook, uncovered, for 3-5 minutes.
Clear space for the tofu in the pan and add it in an even layer, spraying with a bit of olive oil and cook until the sides brown and crisp up a bit.
Drain the noodles and quickly rinse under running water to make sure they don’t stick together but not so much that they cool.
Add the dressing to the stir-fry or reserve to dress the dish after plating. I like to add the dressing while the vegetables and tofu are hot so that they evenly absorb the flavors. Cooking the dressing a bit to help it caramelize it too.
Plate with green chopped herbs or chives, and sprinkle with a mix of nuts and seeds.
And if you want to learn more details about how easy it is to make this dish, just click on the video below and watch it now.
