Here’s what you will need:

  • 4 ounces of buckwheat soba noodles
  • sesame oil
  • salt and pepper
  • a tub of Spread’em Kitchen Chives & Garlic spread
  • firm tofu
  • 1/2 head of broccoli
  • 1 bell pepper
  • firm tofu
  • button mushrooms or mushrooms of your choice
  • chives
  • chili flakes to garnish
  • cooking oil

 

  1. Fill a large pot with water and bring to the boil. Cook the soba noodles as per instructions on the packaging. Drain the noodles, transfer them to a large bowl and toss with the sesame oil. Set aside.
  2. Remove the tofu from the package and drain well. Slice into 1 inch thick slices. Heat a grill pan on high heat and oil it, grill tofu slices until golden.
  3. In a bowl mix a tub of Chive & Garlic spread with water to reach a cream sauce consistency.
  4. In a sauté pan warm the cooking oil over medium heat. Add the mushrooms and sauté for 3 minutes, then add the rest of the veggies and cook for another 3 minutes. Season with salt and pepper.
  5. To serve fill the bowls with chive and garlic cream sauce, add the noodles, tofu and veggie mixture. Top with chili flakes and  chives.

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