Sesame Soba Stirfry
Vegan, gluten-free, and low FODMAP stirfry prepared in under 30 minutesl
Ingredients
- 2-4 oz buckwheat soba noodles, small portion is 2 oz, larger portion for one person is 4oz
- 1 tbsp raw sesame oil
- ¾ cup edamame beans, I prefer using frozen
- ¾ cup green peas
- ½ block super firm tofu, if serving 4 people use the entire block
- ¼ cup tamari, soy sauce, or coconut aminos, divided
- ¼ purple cabbage, shredded
- 2 large carrots, shredded
- toasted sesame oil, topping
- sesame seeds, topping
- fresh cilantro, topping
- sea salt, as needed, optional
Instructions
- 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.