Had Kaitlin over for leap day dinner, and we made a dish I’d been wanting to try for a long while!
Thai-inspired soba noodle bowl
adapted from Sprouted Kitchen
1 package extra firm tofu
2 tablespoon soy sauce
2 teaspoons sesame oil
1 habanero or 2 Thai chilis, seeds removed and diced fine*
3 stalks fresh lemongrass, outer layers removed, roughly chopped**
4 cloves garlic
1/4 cup fresh ginger, peeled and chopped
1 tablespoons coconut oil
2 cups coconut milk (1 can)
1 heaping tablespoon brown sugar
1 tablespoon soy sauce
3 tablespoons almond butter
zest and juice of one lime
salt and pepper
2 cups shiitake mushrooms (I rehydrated dried ones)
1 package soba noodles (around 9 ounces)
1 bunch kale, roughly chopped
1 carrot, grated
fresh cilantro, roughly chopped
*this was Sheila-spicy, so if you’re normal, might want to dial it back to half a habanero.
**fresh stalks are quite firm.
Press the tofu (sandwich tofu in between chopping boards/plates with heavy books on top, or get an awesome tofu press, aka “tofu torture device”). Preheat oven to 400F. Cut tofu into six blocks, spread them on a roasting pan, drizzle with soy sauce and sesame oil. Bake for 25 minutes, until edges are browned.
In a food processor, combine the chiles, lemongrass, garlic, shallot, ginger, and 1/4 cup water. Puree until smooth.
In a large saucepan, heat the coconut oil over medium high heat. Add lemongrass puree and cook until fragrant, about two minutes. Stir in coconut milk, brown sugar, soy sauce, almond butter, lime zest, and a cup of water. Simmer over low heat for 15 minutes.
While sauce is simmering, cook the soba noodles (4 minutes in boiling water should do it), and steam the kale.
Add mushrooms and lime juice to sauce. Add salt and pepper to taste. Let sit for a few minutes, then mix noodles and sauce. Assemble the noodle bowls: kale, noodles, tofu, carrots, cilantro.
Massive props to Dani for suggesting the addition of kale and carrots, saving us from a big bowl of brown. Also, coconut water was a perfect accompaniment 🙂