1hr 13min prep: 39min cook: 34min
- Roasted Sprouts and Shiitakes
- Sesame Soba Noodles with Crispy Tofu
- Spinach Salad with Citrus-Soy Dressing
Asian ingredients pack so much flavor without a lot of fat, making them a great solution for healthful meals. This meal is so jam-packed, you won’t even notice it’s vegetarian!
Notes:
- Look for soba noodles in the Asian food section of your grocery store. Lo mein would work well too; just check the cooking time listed on the package.
Soba noodles are made from buckwheat and should be gluten- and wheat-free. However, if you have an allergy, check the ingredient list on the brand you are buying just to be sure no other wheat flours have been added. The gluten and wheat allergy tags are for the soy sauce, so use gluten-free soy sauce known as tamari if necessary. - Bean sprouts are usually found in the produce section. If you can’t find them, substitute canned water chestnuts or baby corn for another crunchy element.
Ingredients
Produce
- Baby Spinach — 5 Ounces
- Brussels Sprouts — 1 Pound
- Carrots — 1⁄2 Cup
- Fresh Ginger — 2 Tablespoons, 2 Teaspoons
- Fresh Orange Juice — 3 Tablespoons
- Garlic — 3 Cloves
- Green Onion — 1⁄3 Cup
- Mung Bean Sprouts — 1⁄2 Cup
- Shiitake Mushrooms — 7 Ounces
Dairy & Eggs
- Tofu, Firm — 14 Ounces
Dry Goods & Packaged Goods
- Soba Noodles — 8 Ounces
Spice & Baking
- Black Pepper
- Kosher Salt
- Sesame Seeds, Black — 1 Tablespoon
Condiments, Oils & Dressings
- Canola Oil — 1 Tablespoon
- Extra Virgin Olive Oil — 2 Tablespoons
- Honey — 2 Teaspoons
- Oyster Sauce — 1⁄4 Cup
- Sesame Oil — 3 Tablespoons, 1 Teaspoon
- Soy Sauce — 1⁄4 Cup, 1 Tablespoon
- Vegetable Oil — 2 Tablespoons
Equipment
Kitchen Supplies
- Paper Towels
Appliances
- Oven
- Stove Top — 2
Cooking Equipment
- Chef’s Knife
- Colander
- Cutting Board
- Grater
- Measuring Cups
- Measuring Spoons
- Mixing Bowl, Large
- Mixing Bowl, Medium
- Mixing Bowl, Small
- Peeler
- Saucepan, Medium (2-4 QT)
- Saute Pan, Large (12″ or Larger)
- Sheet Pan — 2
- Whisk
Prep Steps
- [ Roasted Sprouts and Shiitakes ] Lightly grease two sheet pans with olive oil.
- [ Roasted Sprouts and Shiitakes ] Cut the stem end off each Brussels sprout. Cut in half through the top, then remove and discard any bruised or damaged outer leaves. Cut really large sprouts in half again. Place on one of the prepared sheet pans.
- [ Roasted Sprouts and Shiitakes ] Use paper towels to brush any dirt off the shiitake mushrooms. Remove the stems and discard. Cut medium or large mushroom caps into quarters. Leave small mushroom caps whole. Place on the other prepared sheet pan.
- [ Sesame Soba Noodles with Crispy Tofu ] Drain the tofu from the liquid and cut into 1/2 inch cubes. Place the diced tofu on a plate of paper towels and pat dry. Let the tofu drain as you prepare the other ingredients.
- [ Sesame Soba Noodles with Crispy Tofu ] Cut the ends off the green onions and peel away any loose or damaged outer layers. Rinse under cold water and dry thoroughly. Thinly slice the green onions to measure the indicated amount.
- [ Sesame Soba Noodles with Crispy Tofu ] Smash the garlic under the side of your chef’s knife to remove the peel. Mince the garlic, then place in a small mixing bowl.
- [ Sesame Soba Noodles with Crispy Tofu ] Cut one end off a piece of ginger. Stand the piece upright on the flat edge. Use a knife to slice down the sides of the ginger, removing the skin. Grate the ginger on a small-tooth grater to measure the indicated amount, then add to the garlic.
- [ Sesame Soba Noodles with Crispy Tofu ] Add the soy sauce, oyster sauce and sesame oil to the bowl of ginger and garlic.
- [ Spinach Salad with Citrus-Soy Dressing ] Smash the garlic under the side of your chef’s knife to remove the peel. Mince the garlic, then place in a medium mixing bowl.
- [ Spinach Salad with Citrus-Soy Dressing ] Cut one end off a piece of ginger. Stand the piece upright on the flat edge. Use a knife to slice down the sides of the ginger, removing the skin. Mince the ginger to measure the indicated amount. Add to the garlic.
- [ Spinach Salad with Citrus-Soy Dressing ] Squeeze fresh orange juice into the bowl of garlic and ginger. Add the soy sauce, honey and sesame oil.
- [ Spinach Salad with Citrus-Soy Dressing ] Slowly drizzle the canola oil into the soy mixture, while whisking continuously, to create a citrus-soy dressing. Season with salt and pepper to taste.
- [ Spinach Salad with Citrus-Soy Dressing ] Roughly chop the spinach to measure the indicated amount. Place in a large mixing bowl or salad bowl.
- [ Spinach Salad with Citrus-Soy Dressing ] Roughly chop the bean sprouts to measure the indicated amount. Add to the spinach.
- [ Spinach Salad with Citrus-Soy Dressing ] Peel carrots and slice thinly to measure the indicated amount. Add to the spinach and sprouts.
Cook Steps
- [ Roasted Sprouts and Shiitakes ] Preheat the oven to 400 degrees.
- [ Sesame Soba Noodles with Crispy Tofu ] Fill a medium saucepan 2/3 high with water and cover. Place over high heat. Proceed with next step as water comes to a boil.
- [ Sesame Soba Noodles with Crispy Tofu ] Heat a large saute pan over medium-high heat. Add vegetable oil and warm.
- [ Sesame Soba Noodles with Crispy Tofu ] Once oil is warm, add the tofu. Oil should sizzle when you add the tofu. Sear until golden brown on one side, about 3-4 minutes, then flip or toss the pieces and cook until golden on the other side, another 3-4 minutes.
- [ Roasted Sprouts and Shiitakes ] Drizzle the sprouts with 1/2 the olive oil, and season with salt and pepper. Toss to coat evenly.
- [ Roasted Sprouts and Shiitakes ] Drizzle the mushrooms with the remaining olive oil, and season with salt and pepper. Toss to coat evenly.
- [ Roasted Sprouts and Shiitakes ] Place both sheet pans in the preheated oven. Place the sprouts on a lower shelf and place the mushrooms on a higher shelf. Cook for 13-18 minutes until vegetables are tender and starting to brown. Stir the vegetables every [5 minutes] to prevent burning.
- [ Sesame Soba Noodles with Crispy Tofu ] Once water is boiling, stir in the soba noodles and cook until slightly tender, about [5-6 minutes], or according to the package instructions.
- [ Sesame Soba Noodles with Crispy Tofu ] Once the tofu is nicely browned on at least 2 sides, add the ginger, garlic and oyster sauce mixture. Cook until the tofu is nicely glazed with the sauce and the sauce has thickened slightly, about 3-5 minutes.
- [ Sesame Soba Noodles with Crispy Tofu ] Once the sauce is thickened, stir in the green onions and sesame seeds. Keep the pan over very low heat, stirring often, until you have strained the soba noodles.
- [ Spinach Salad with Citrus-Soy Dressing ] Drizzle the citrus-soy dressing over the spinach. Toss to combine. Transfer the salad to serving bowls if desired. Ready to eat!
- [ Sesame Soba Noodles with Crispy Tofu ] Add the strained soba noodles to the tofu. Stir until well combined, then remove from heat.
- [ Roasted Sprouts and Shiitakes ] Transfer the cooked sprouts and mushrooms to a serving bowl. Toss them together and check seasoning. Season with more salt and pepper to taste, if necessary. Ready to serve!
- [ Sesame Soba Noodles with Crispy Tofu ] Transfer the sesame soba noodles with crispy tofu to a serving dish or dinner plates. Serve warm!