Equipment
Ingredients
Tofu and Noodles
- 300 g extra firm tofu, drained
- 200 g soba noodles
Vegetables and Aromatics
- 250 g broccoli, cut into small florets
- 150 g fresh shiitake mushrooms, stems removed, caps sliced
- 3 garlic, minced
- 15 g fresh ginger, peeled and grated
- 2 green onions, thinly sliced
Stir-Fry Sauce
- 45 ml soy sauce
- 45 ml vegetable broth
- 15 ml toasted sesame oil
- 15 ml rice vinegar
- 10 g brown sugar
- 5 g cornstarch
Cooking Oil
- 30 ml vegetable oil
Nutrition (per serving)
Method
Whisk together soy sauce, vegetable broth, toasted sesame oil, rice vinegar, brown sugar, and cornstarch in a small bowl until the sugar and cornstarch dissolve. Set aside.
Wrap the drained extra firm tofu in clean paper towels. Press gently to remove excess moisture, letting it sit for 15 minutes, then cut into 2.5-centimeter cubes.
Bring a large pot of water to a rolling boil at 100°C/212°F. Add the soba noodles and cook according to package instructions, usually about 4 to 5 minutes. Drain immediately in a colander and rinse thoroughly under cold running water.
Heat half of the vegetable oil in a wok or large skillet over medium-high heat, approximately 190°C/375°F. Add the tofu cubes and pan-fry for 5 to 7 minutes, turning occasionally, until crispy on all sides. Remove the tofu from the pan and set aside.
In the same wok, add the remaining vegetable oil. Add the minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant. Add the fresh shiitake mushrooms and broccoli florets, tossing frequently for 4 to 5 minutes.
Return the cooked tofu and drained soba noodles to the wok. Pour the prepared sauce over the mixture. Toss everything together continuously for 1 to 2 minutes over medium heat until the sauce thickens and coats the ingredients evenly.
Remove the wok from the heat. Divide the stir-fry among serving bowls, garnish with sliced green onions, and serve immediately.
Chef's Notes
- Soba noodles naturally contain high amounts of starch on their surface. Rinsing them vigorously under cold water right after boiling is absolutely crucial to halt the cooking process and prevent a gummy texture.
- For the best pan-fried texture, use the firmest tofu you can find and press it for at least 15 minutes before cubing. This forces excess water out, ensuring proper browning and allowing the tofu to act as a sponge for the stir-fry sauce.
- Always prepare your stir-fry sauce and chop all your vegetables before you turn on the heat. Stir-frying is a very fast cooking method, and having your mise en place ready prevents any component from overcooking.
- For strictly Kosher or Halal diets, ensure your soy sauce, rice vinegar, and vegetable broth carry the appropriate certified seals, as fermentation processes and additives can vary among commercial brands.
Storage
Refrigerator: 3 days — Store in an airtight container. The noodles may absorb the sauce as they sit, so you might need to add a splash of water when reheating.
Reheating: Reheat gently in a skillet over medium heat with a splash of water, or microwave in 30-second intervals until warmed through.
