Equipment
Ingredients
Proteins & Vegetables
- 400 g firm tofu, pressed and cubed
- 250 g dried soba noodles, dry
- 300 g broccoli, cut into small florets
- 200 g shiitake mushrooms, stems removed, sliced
- 30 ml neutral oil, divided
Nut-Free "Nutty" Sauce
- 60 ml tahini, well stirred
- 45 ml soy sauce
- 30 ml rice vinegar
- 15 ml toasted sesame oil
- 15 ml maple syrup
- 10 g fresh ginger, grated
- 2 garlic, minced
- 30 ml water
Garnish
- 2 green onions, thinly sliced
- 5 g toasted sesame seeds
Nutrition (per serving)
Method
Wrap the tofu block in a clean kitchen towel or paper towels and place a heavy object (like a skillet) on top. Let it press for 15 minutes to remove excess moisture. Cube into 2cm pieces.
In a small mixing bowl, whisk together tahini, soy sauce, rice vinegar, sesame oil, maple syrup, grated ginger, minced garlic, and water until smooth and creamy.
Bring a large pot of water to a boil. Add soba noodles and cook according to package instructions (usually 4-5 minutes). In the last 2 minutes of cooking, add the broccoli florets to the same pot to blanch. Drain and immediately rinse vigorously under cold running water to stop cooking and remove excess starch.
While noodles cook, heat 15ml of neutral oil in a large skillet over medium-high heat. Add tofu cubes in a single layer. Fry undisturbed for 2-3 minutes until golden, then flip and brown the other sides. Remove tofu from pan and set aside.
In the same skillet, add the remaining 15ml oil. Add sliced shiitake mushrooms. Sauté for 4-5 minutes until browned and tender.
Reduce heat to low. Return the tofu to the pan with the mushrooms. Add the drained noodles and broccoli. Pour the sauce over everything and toss gently using tongs until evenly coated and warmed through.
Divide into bowls. Garnish generously with sliced green onions and toasted sesame seeds before serving.
Chef's Notes
- To ensure this dish is 100% nut-free while maintaining a 'nutty' profile, we rely on tahini (sesame seed paste). Always check labels to ensure your tahini is produced in a nut-free facility if allergies are severe.
- Soba noodles vary in composition. 'Ni-hachi' soba is 20% wheat and 80% buckwheat, offering a good balance of chew and flavor. 100% buckwheat soba is gluten-free but more brittle; handle gently.
- Pressing the tofu is crucial. If you skip this step, the tofu will steam instead of sear, resulting in a soggy texture rather than a crisp contrast to the noodles.
- If using dried shiitakes instead of fresh, rehydrate them in hot water for 20 minutes before slicing. You can use a splash of the soaking liquid to thin the sauce for extra umami.
Storage
Refrigerator: 3 days — Sauce may thicken; loosen with a splash of warm water when reheating.
Reheating: Microwave on medium power or stir-fry gently in a pan with a splash of water.
