Matcha Soba with Spicy Tofu Nuggets
- 4 Servings
- 5 mins Prep Time
- 45 mins Total Time
- 567 Cal/Serving
|Total Fat 25g|
Created by Chef Chloe Coscarelli for Chloe Flavor
I love creamy pastas like fettuccine Alfredo, but I also love the spices and flavors of Asian cuisine. I decided to meld my two loves into one creamy and comforting yet bold and spicy dish that revolves around my greatest love of all—matcha!
8 to 10 ounces soba noodles
Creamy Matcha Sauce
1 tablespoon vegetable oil
1 small onion, chopped
3 garlic cloves, minced
½ cup raw cashews (see Tip, page 11)
1 cup water
2 teaspoons pure maple syrup
1 teaspoon lemon juice
1½ teaspoons sea salt
1 teaspoon matcha green tea powder
2 tablespoons vegetable oil
1 (16-ounce) package extra-firm tofu, pressed and cut into ¼-inch cubes
2 tablespoons tamari
2 tablespoons pure maple syrup
1 tablespoon sriracha
Thinly sliced scallions; white or black sesame seeds
**MAKE IT GLUTEN-FREE: Use gluten-free soba noodles and gluten-free tamari.
- Bring a large pot of heavily salted water to a boil over high heat. Add the noodles and cook according to the package directions. Drain and rinse with cold water. Return the noodles to the pot, off the heat.
- Make the matcha sauce: In a large nonstick skillet, heat the oil over medium-high heat. When it shimmers, add the onion and cook for 5 to 7 minutes, until softened.
- Add the garlic and cook for about 1 minute more, until fragrant.
- Transfer the mixture to a blender, reserving skillet for later use. Add the cashews, water, maple syrup, lemon juice, salt, and matcha. Blend on high speed for about 2 minutes, until very smooth.
- Meanwhile, make the tofu: In reserved skillet, heat the oil over medium-high heat. When it shimmers, add the tofu and cook for about 3 minutes on each side, until golden all over.
- Add the tamari, maple syrup, and sriracha, reduce the heat to medium, and cook for about 5 minutes, until the tofu is evenly coated and the sauce has thickened.