We’ve been so busy lately that I’ve baked more “emergency” frozen pizzas for dinner than I’d care to admit. I have managed to whip up some soba noodles a couple of times though. They’re so quick and tasty, and there’s nothing better than a one pot meal. For this version I mixed in tamarind eggplant, snow peas, and tofu, along with my favorite sesame soy dressing – yum!
Soba Noodles with Eggplant, Snow Peas, and Tofu
5 tablespoons canola oil, divided
1 large eggplant, chopped into bite-sized cubes
1 tablespoon tamarind concentrate
1/2 cup hot water
9 ounces snow peas
15 ounces extra firm tofu, cut into bite-sized cubes
1 pound soba noodles
1/4 cup soy sauce
1/4 cup rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon honey
2 cloves garlic, minced
Heat 2 tablespoons canola oil over medium high heat in a large pan or wok; add eggplant to the pan and sauté for 3 minutes, stirring occasionally, or until lightly browned. Stir tamarind concentrate into hot water until well dissolved and pour into the pan. Simmer eggplant in tamarind liquid over medium heat for 8 minutes; add snow peas and tofu to the pan, stir well, and simmer an additional 5 to 8 minutes or until eggplant and snow peas are tender and all the liquid has evaporated.
Prepare soba noodles according to package directions, drain, and rinse with cold water. Place soba noodles in a large bowl. Mix soy sauce, rice vinegar, 3 remaining tablespoons canola oil, sesame oil, honey, and garlic in a small bowl and mix well. Pour dressing over soba noodles and toss until evenly coated; stir in eggplant, snow peas, and tofu. Makes 6 servings. Serve cold or at room temperature, if desired.
Nutrition: 454 calories, 19.3g fat, 3.3g fiber, 19.0g fiber per serving
Cost: $1.67 per serving