Last night I could not decide between these two recipes from Vegetarian Times:Two Broccoli Stir-Fry on Soba Noodles
They both looked really good and used several items from our CSA. I am feeling CSA pressure right now because our next box is coming on Thursday and we still have quite a bit left from last week. I decided to combine the elements I liked from both recipes and see how it went. Surprisingly, my biggest complaint was that it really didn't have a lot of flavor. It was lacking any "real" sauce that would stick to the noodles. As much as I like Meyer Lemons, they may have been a little too mild for this recipe.
Soba Noodles with Broccoli, Walnuts, and Pomegranate
adapted from Vegetarian Times
1 8-oz. pkg. soba noodles
Juice of one meyer lemon
1/4 cup low-sodium soy sauce
1 Tbs. maple syrup
1/4 tsp. meyer lemon zest
2 Tbs. toasted walnut oil, divided
1 12-oz. pkg. extra-firm tofu, drained and cubed
2 cups broccoli florets
1 ½ cups red kale chopped
1 Tbs. minced fresh ginger
4 cloves garlic, minced (about 2 tsp.)
1/4 cup chopped walnuts, toasted
1 cup fresh pomegranate seeds
5 green onions, white and green parts chopped (about 1/3 cup)
Cook noodles in boiling salted water 3 minutes. Drain, rinse under cold water and set aside.
Stir together lemon juice, soy sauce, maple syrup and lemon zest in bowl. Set aside. Heat 1 Tbs. oil in skillet over medium heat. Add tofu cubes, and cook 10 minutes, or until browned, turning occasionally. Add garlic and ginger to skillet; stir-fry 30 seconds. Add broccoli and Kale; cover and fry 3 to 4 minutes, or until just tender. Remove cover, stir in soy sauce mixture; stir-fry 1 minute, or until mixture begins to thicken. Remove from heat. Top with walnuts and pomegranate seeds.
adapted from Vegetarian Times
1 8-oz. pkg. soba noodles
Juice of one meyer lemon
1/4 cup low-sodium soy sauce
1 Tbs. maple syrup
1/4 tsp. meyer lemon zest
2 Tbs. toasted walnut oil, divided
1 12-oz. pkg. extra-firm tofu, drained and cubed
2 cups broccoli florets
1 ½ cups red kale chopped
1 Tbs. minced fresh ginger
4 cloves garlic, minced (about 2 tsp.)
1/4 cup chopped walnuts, toasted
1 cup fresh pomegranate seeds
5 green onions, white and green parts chopped (about 1/3 cup)
Cook noodles in boiling salted water 3 minutes. Drain, rinse under cold water and set aside.
Stir together lemon juice, soy sauce, maple syrup and lemon zest in bowl. Set aside. Heat 1 Tbs. oil in skillet over medium heat. Add tofu cubes, and cook 10 minutes, or until browned, turning occasionally. Add garlic and ginger to skillet; stir-fry 30 seconds. Add broccoli and Kale; cover and fry 3 to 4 minutes, or until just tender. Remove cover, stir in soy sauce mixture; stir-fry 1 minute, or until mixture begins to thicken. Remove from heat. Top with walnuts and pomegranate seeds.
