Ingredients
Cilantro peanut sauce
2 tbs peanut butter
3 tbs rice wine vinegar
1 tsp minced garlic
1 tbs chopped cilantro
2 tsp soy sauce
1 tsp brown sugar
Vegetable stirfry
1 tbs oil
1 tsp minced garlic
1 tsp minced ginger
1 package firm tofu
3 baby boy choy, chopped, leaves reserved
8 ounces baby broccoli, chopped
3.5 ounces shiitake mushrooms, sliced
5 scallions, chopped
1 tbs soy sauce
Salt
Pepper
2 cups cooked soba noodles (about 4 oz dry)
1/4 cup chopped cilantro
Preparation
Combine ingredients for sauce in small bowl and set aside (add extra vinegar or water to desired consitancy).
Cook soba noodles as directed on package.
Heat oil, garlic and ginger in wok or large skillet over high heat. Add boy choy stems, broccoli, mushrooms and scallions. Stirfry for 5 minutes. Add bok choy leaves and tofu, stir fry for 2 minutes. Add soy sauce and cover pot and simmer for 4 minutes or until vegetable are tender. Turn heat back up to high and stirfry until liquid is reduced.
Toss noodles, vegetables, sauce and chopped cilantro in large bowl. Serve immediately.
