Ingredients
Oil, for frying
1 Package Soba Noodles
1/2 Block Extra Firm Tofu, sliced thinly
1 Small Carrot, peeled and sliced paper thin Greens (microgreens, scallions, cilantro, whatever!)
Bull Dog Sauce, optional
Optional ideas: Sliced radish, sweet pepper, snow peas, cucumber
Broth 2
Tbs to 1/4 Cup Low Sodium Tamari (to taste, I used the whole 1/4 Cup)
1 Cup Water
1 Tbs Rice Vinegar
1 Tbs Sugar
1/2 Vegan Bullion
Cube 1 Inch Ginger Root, peeled and sliced thinly
Preparation
Add all the broth ingredients to a small pot and bring to a boil. Turn off the heat and place a lid on the broth while preparing the rest of the meal. This allows all the gingery goodness to steep into the broth.
Place a pot of lightly salted water on to boil. Meanwhile, heat a cast iron or non-stick pan with oil, just enough to cover the bottom of the pan. Fry the tofu slices for several minutes on both sides until golden brown and very very crispy. Drain on a paper towel.
Once the water is boiling, add noodles and cook to package directions or until noodles are tender. My noodles were done in only 4 minutes, but the package said 6-7 minutes, so check them early to avoid over cooking. Drain the noodles and rinse with cold water. Place the noodles in bowls and pour the hot broth over them, straining out the ginger pieces. Top with the fried tofu, sliced, as well as your vegetables and greens. Garnish with Bull Dog Sauce, if using. You can easily make every part of this ahead, so this is a nice option for company, and it looks fancy too!
