Spicy Stir-Fried Vegetables with Tofu and Soba Noodles
4 servings
35 minutes
Spicy fried vegetables with tofu and soba noodles are a vibrant and zesty dish from Japanese cuisine that combines the tenderness of tofu, the freshness of vegetables, and the rich spiciness of chili sauce. Soba, a traditional buckwheat noodle popular in Japan, adds lightness and harmony to this ensemble. Historically, Japanese cuisine values the balance of flavor and texture, and this recipe is a vivid example of that. Tofu fried to a golden crust pairs wonderfully with the sweetness of carrots, the softness of zucchini, and the meatiness of mushrooms. The spiciness of the sauce makes the dish warming and hearty, perfect for cool evenings. This dish can be served as a standalone or as part of a larger Japanese meal, complemented with herbs and sesame for added aroma.
1
Boil the noodles in boiling water for 2-3 minutes until soft. Drain and rinse under cold water.
- Soba noodles: 250 g
2
Heat the wok over medium heat for 1-2 minutes until it smokes, then add vegetable oil. Add tofu pieces and fry for 5 minutes until golden. Then add chopped vegetables and mushrooms and cook for 3-4 minutes until soft. Pour in chili sauce and bring to a boil.
- Vegetable oil: 2 tablespoons
- Tofu: 6 pieces
- Fresh champignons: 6 pieces
- Zucchini: 1 piece
- Green peas: 0.3 glass
- Carrot: 2 pieces
- Tomatoes: 2 pieces
- Chili sauce: 300 ml
3
Divide the noodles into 2 plates and top with vegetables.
- Soba noodles: 250 g