Ginger tofu wok with soba noodles and tamari
This meal is super easy for those busy everyday evenings when you are craving something warm and filling. It is a great pre- or post workout meal, because of the proteins in the tofu and all the lovely nutrients.
What is actually tofu?
Basically, tofu is made the same way regular cheese is made from cows milk, and was “invented” in China for thousands of years ago. It is dense in nutrients such as kalsium, magnesium and vitamin A, and contains a lot of protein (approx. 13 grams per 100). There is a large ongoing discussion on whether or not tofu is healthy for you, based on the fact that loads of the tofu you can buy comes from gene modified soybeans. If you are in doubt, a little research on the field gets you a long way. Therefore you need to make sure to buy an organic tofu. Luckily, most of the tofu that is bought in the Nordics (from Nordic producers) comes from organic farms in Europe – and not from the rainforest (Mari Hult – vegetarbloggen).
Ginger tofu wok with soba noodles and tamari(2 pers)
- Ca. 75-100 gram soba noodles per person
- 1 package of tofu – organic(!). We recommend Urtekram
- 1 red pepper
- 1/2 zucchini
- 1/2 eggplant
- 1 small piece of ginger
- Salt and pepper to taste
Boil up water for the soba noodles. Slice the zucchini, eggplant and pepper in sizeable bites, and wok them. Chop the ginger in small pieces. Slice the tofu in squares, and add the ginger and some tamari in a bowl, and marinate the tofu for some minutes. When the tamari has soaked in a bit, heat up a pan and fry the tofu so it gets a nice crust.
When the water is boiling, add the soba noodles and let them boil for about 6-8 minutes. When its done, rinse it properly in cold water, and then add it to the pan of fried tofu to heat it up again. Serve everything in a bowl, and maybe add some more tamari and some herbs to finish it off.