- 4
- 50 mins
Ingredients
- 1 cup fresh orange juice
- 2 tablespoons fresh lime juice
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons hot sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- Kosher salt
- 12 ounces dried soba noodles
- 1 bunch scallions, sliced
- 2 tablespoons black sesame seeds
- 7 ounces drained extra-firm tofu, cut into 1/2-inch dice
- 3 tablespoons vegetable oil
- 1/2 small onion, thinly sliced
- 1/3 head of broccoli, cut into florets
- 1/3 head of cauliflower, florets sliced
- 1/2 small fennel bulb—halved, cored and thinly sliced
- 1 carrot, thinly sliced
- 1 tablespoon finely grated fresh ginger
- 1 tablespoon rice vinegar
- 1 bunch Swiss chard, stems removed and leaves sliced
- Sriracha, for serving
Preparation
Step 1
PREPARE THE NOODLES
In a skillet, simmer the orange juice over moderate heat until syrupy, 15 minutes. Scrape into a bowl. Whisk in the lime juice, soy sauce, sesame oil, vinegar and sugar; season with salt.
Meanwhile, in a large pot of salted boiling water, cook the soba noodles until al dente, about 4 minutes. Drain and rinse under cold water; shake off any water and blot dry. Transfer the noodles to a large bowl. Add the scallions and sesame seeds and toss with three-fourths of the vinaigrette. Add the tofu to the remaining vinaigrette.
COOK THE VEGETABLES
In a large skillet or wok, heat the vegetable oil. Add the onion and stir-fry over high heat until starting to brown, about 3 minutes. Add the broccoli, cauliflower, fennel, carrot and ginger and stir-fry until the vegetables are tender, about 5 minutes. Add the vinegar and chard leaves and cook until wilted, about 2 minutes. Add the vegetables to the bowl with the soba, top with the tofu and serve with Sriracha.