Spicy Tofu Cashew Soba Noodle Stir Fry
Ingredients
- 1 8oz package soba noodles (@lotusfoods )
- 1 14oz package extra firm tofu
- 2 tbsp potato starch
- 1 large yellow onion, cut into wedges
- 1 bell pepper (any color) sliced into thin strips
- 3 scallions
- 2-3 fresno chilis (leave ribs in!)
- 3 cloves garlic
- 3 tbsp sesame or avocado oil
- 1 tbsp fresh minced ginger
- 2/3 cup raw cashews
Sauce
- 1/2 cup water
- 1/2 tbsp corn starch
- 1/4 cup soy sauce
- 1 tbsp rice vinegar (or lime juice)
- 1/2 tbsp maple syrup
- 1 tbsp avocado or sesame oil
- 1 clove minced garlic
- 1 tsp minced ginger
- 1.5 tsp red pepper flakes
- 2 tsp red chili paste
Preparation
Drain, press and then cut the tofu into cubes. Toss with potato starch and air fry at 400 for 10-12 minutes until golden brown.
Set a pot of water to boil for the noodles and cook according to the package. Cold rinse when done cooking so they don't become mushy. Set aside.
Dice and chop up all your ingredients and veggies.
Add the onion wedges and bell pepper slices to a skillet with the 3 tbsp oil. Saute for a few minutes until softened. Then add the scallions, sliced fresno chilis, garlic, ginger and cashews. Saute all together for about 5-7 minutes until softened and incorporated.
For the sauce, start by mixing the water with the corn starch. Then add the rest of the sauce ingredients and whisk.
Add the tofu and the noodles to the skillet with the veggies on medium heat. Whisk the sauce and then pour over the noodles. Lightly fold the noodles and tofu in the sauce as it reduces - this will only take 2-3 minutes. Shut off the heat and fold to make sure it's evenly coated.
Serving suggestions
Serve with fresh cilantro, fresh lime and some sesame seeds.
