COCONUT CASHEW NOODLES WITH TOFU AND BOK CHOY

Posted: Jan 16 2015

Clean eating doesn't have to be a challenge. Properly seasoned fresh veggies and lean protein go a long way toward satisfying our midday meal needs (though, to be perfectly honest, we're mostly in it for the noodles). One of our favorite kitchen tricks is to use flavored nut butters as a sauce base. We thin coconut-ginger cashew butter with lime juice, soy sauce and water, then up the ante with minced garlic and more fresh ginger. Toss with a handful of soba noodles, quick-sautéed veggies and pan fried tofu for an inspired, flavorful dish. 

 

8 oz soba noodles (we like Hakubaku green tea cha soba)

12 oz extra firm (organic) tofu

2 carrots, sliced into thin coins

3 bok choy, leafy greens separated, hearts quartered

handful chopped cilantro

1 lime

1 1/2 tbsp Coconut Ginger Cashew Butter

3 tbsp soy sauce

1 clove garlic, minced or grated on a microplane

½” piece of ginger, grated on a microplane

1 tbsp toasted sesame oil

1/4-1/2 cup hot water

 

Bring a large pot of water to a boil. Boil the soba noodles per package instructions. Drain noodles, run under cold water for about a minute to stop cooking, and set aside. 

Make the cashew nut dressing by combining the coconut ginger cashew butter, juice of half the lime, soy sauce, garlic, ginger, and sesame oil in a medium bowl. Thin with hot water and whisk until sauce is the consistency of yogurt or heavy cream. Taste and season with a bit more soy sauce, sweet chili garlic sauce, or lime if desired. 

Drain the tofu and press between a couple of kitchen towels, squeezing gently to remove as much water as possible. Cut into cubes or bite-size triangles. In a large, non-stick sauté pan heat a couple tablespoons of coconut or sunflower seed oil and fry the tofu 2-3 minutes on each side, turning until browned on both sides. Remove from pan and set aside.

In the same sauté pan over high heat, add an additional teaspoon of coconut oil and sear the bok choy hearts and carrots, turning once or twice until they just begin to color. Immediately remove from heat, toss in the bok choy leaves (they will wilt with the residual heat from the pan) and set aside. 

Toss the noodles and tofu in the cashew butter sauce. Serve with bok choy and carrots alongside, sprinkle with sesame seeds, cilantro or mint, and a final squeeze of lime. 

Serves 4

 

 

 

 

 

 

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