SERVES:
4 - 6
INGREDIENTS:
4 hard boiled eggs, optional (see hints)
1 package soba noodles
1 block firm tofu
jarred kimchi as needed (approx. 3 cups) drained and chopped
approx. 1 1/2 cups thinly sliced peeled carrots
1 small onion
1 Tbs finely minced peel fresh ginger
2 - 3 Tbs vegetable oil
peanuts for garnish (optional)
chopped fresh parsley for garnish
fresh squeezed limejuice for serving
PROCEDURE:
Peel and thinly slice as much carrot as you like, thinly chop one small onion and peel and finely mince 1 Tbs or so of fresh ginger.
Drain one block of firm tofu really well and cube that, add it to a mixing bowl and then spoon some of the liquid from the jar of kimchi over that to marinate the tofu.
Add 2 - 3 Tbs vegetable oil to a large, heavy bottomed pot and saute the onion and carrot.
Once the onion is soft and the carrots are tender crisp, add the ginger and cook that for a minute. Then add as much well drained kimchi as you like and add the tofu and cook that along to warm through.
At that point, add the package of soba noodles to the pot of boiling water and cook those according to directions.
Then drain the soba really well and add it to the pot with the tofu and kimchi and gently toss to combine.
Serve it up with some peanuts, chopped cilantro, hard cooked egg and a squeeze of fresh limejuice.
HINTS:
If you are using the eggs, you can cook those ahead of time or cook them at the same time you're making the rest of the meal.
You can use a clean kitchen towel to wrap and gently squeeze the block of tofu to remove a bit more water before marinating it.
Depending on how spicy the kimchi is, you could serve sriracha sauce alongside.