BUCKWHEAT NOODLES WITH TOFU AND GREEN

BUCKWHEAT NOODLES WITH TOFU AND GREEN

Ingredients:
1 Tbsp vegetable oil
4 scallions, chopped
4 cloves garlic, minced
1 medium zucchini, halved lengthwise and cut crosswise into ¼-in-thick (0.5 cm) slices
½ cup vegetable broth or reduced-sodium, fat-free chicken broth
2 Tbsp reduced-sodium soy sauce
2 tsp cornstarch
1 tsp dark sesame oil
6 oz (175 g) extra-firm tofu, cut in cubes
6 oz (175 g) buckwheat (soba) noodles
1 cup packed watercress, tough stems removed
2 Tbsp chopped cilantro
½ cup roasted unsalted soy nuts

Directions:
1. In large nonstick skillet, heat oil over medium-high heat. Reserve some dark green parts of
scallions for garnish. Add remaining scallions, garlic, and zucchini to skillet. Sauté for 5 minutes, or
until softened.
2. In small bowl, whisk together broth, soy sauce, cornstarch, and sesame oil until smooth. Add to
skillet along with tofu. Heat to a boil and cook, stirring constantly, for 1 to 2 minutes, or until sauce
thickens. Remove from heat.
3. In large pot of lightly salted boiling water over medium-high heat, cook noodles until tender,
following package directions. Reserve ¼ cup cooking liquid. Drain noodles and rinse under cold
running water.
4. Combine noodles, zucchini-tofu mixture, reserved cooking liquid, watercress, and cilantro in large
bowl. Toss gently. Divide into 4 portions. Garnish with reserved scallions, and soy nuts.