Wednesday, March 9, 2011

Sesame Soba Stir Fry

Cooking is one of the most relaxing things I can do after a long day of work and commute (yep, I actually came home Monday night instead of staying at Tim's... I haven't had a full back and forth commute day in like 3 weeks before today). I'm doing that vegan thing again this week, to continue recovering from bad eating habits as of late and because I really like fresh "real" foods. Unfortunately, I think I'm still getting the hang of eating enough vegan food, so I was starving all day and craving protein, and this dinner was full of it.

Sesame Soba Stir Fry
adapted from a recipe in Vegan Planet, one of my favorite cookbooks ever, even when I'm not vegan

1/3 cup tahini
3 tablespoons dark soy sauce (tahini works well)
3 cloves garlic, minced or finely chopped
1 tablespoon rice vinegar
2 tablespoons toasted sesame oil
1/4 to 1/2 cup water, or as much as necessary to get a smooth sauce

Stir fry:
8 oz soba noodles (if you can't find these, you can use spaghetti or linguine, but definitely try to find soba)peanut oil, for stir frying
1/2 package extra firm tofu (optional - extra protein for me during vegan week)
1 tablespoon dark soy sauce
Assorted veggies - green beans, snow peas, red/yellow/green pepper, edamame, carrots, frozen peas
1" piece of fresh ginger, finely chopped
toasted sesame seeds, for garnish

  1. Boil water and cook the soba according to package directions (keep an eye on it - it cooks faster than spaghetti!)
  2. Meanwhile, whisk all sauce ingredients but water together in a small bowl. Slowly add water and continue whisking until it thins and becomes a smooth saucy consistency.
  3. If you're making tofu: heat about 2 tablespoons peanut oil over medium-high heat. Add the tofu and the 1 tablespoon soy sauce and saute until it begins to darken at the edges.
  4. Set the tofu aside, turn the heat down to medium, and add another tablespoon of oil. Time to cook the veggies. You can throw it all in at once or get fancy and cook based on cook times. I started with carrots and yellow pepper and then added green beans and sugar snap peas after a couple of minutes. Add the ginger now, too!
  5. Cover the veggies and let them cook for a few minutes until they begin to soften (you want them kind of crispy still, but you at least want the carrots to soften up a bit). Then add the frozen peas and stir, then the noodles, sauce, and tofu. Lower the heat to low and saute for a couple of minutes, until everything is heated through, including the peas.
  6. Serve with a sprinkle of toasted sesame seeds.

And some bonus outfit photos, because I love the new super soft cardi I bought during 30 for 30 (but couldn't wear!), and I'm proud of myself for wearing a color. Crappy pictures taken in the mirror above the kitchen sink (and tripod is still at Tim's!).

cardi: Anthropologie; tank, jeans: Express; necklace: NY&Co


  1. oh boo why did you have to go and ruin it with tofu?!

  2. haha, yeah... I'm sometimes not a huge fan of the stuff. but I was STARVING and needed PROTEIN so it was worth it. I did make it once before sans tofu!