Sesame Soba Stirfry
Vegan, gluten-free, and low FODMAP stirfry prepared in under 30 minutesl
Servings: 2 people
- 2-4 oz buckwheat soba noodles small portion is 2 oz, larger portion for one person is 4oz
- 1 tbsp raw sesame oil
- 3/4 cup edamame beans I prefer using frozen
- 3/4 cup green peas
- 1/2 block super firm tofu if serving 4 people use the entire block
- 1/4 cup tamari, soy sauce, or coconut aminos divided
- 1/4 purple cabbage, shredded
- 2 large carrots, shredded
- toasted sesame oil topping
- sesame seeds topping
- fresh cilantro topping
- sea salt as needed, optional
Preheat oven or airfryer to 400 degrees. Cube your tofu and add to a mixing bowl. Toss with 1-2 tbsp of tamari making sure each cube is evenly coated. Bake/airfry or 20 minutes flipping once halfway through.
Heat sesame oil in a pan on a low-medium heat. Add in the carrots and cabbage first, make sure to stir pretty frequently so they don’t get burned. After about 5-7 minutes add in the edamame, green peas, and 2-3 tbsp of tamari, soy sauce, or coconut aminos. Cook for 5-10 minutes.
Bring a pot of water to a boil and cook your soba noodles for no more than 5 minutes. Divide into your bowls and toss with toasted sesame oil. For every 2 oz of noodles I use no more than a tbsp of oil.
Top noodles with the veggie stirfry, tofu, and fresh cilantro. You can mix in sea salt, but you may not need to as tamari is salty on its own.