This is a very comforting mix of soba noodles, tofu, cabbage, and a creamy gingery Thai peanut sauce. I would eat this any day of the week, and we all went back for a healthy second bowl. The sauce is inspired with gratitude by Oh My Veggies.
This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.
Ingredients ($11 total)
2-3 bundles soba noodles – $1.50
1 block extra-firm tofu, cubed – $3.69
1 head cabbage, chopped up – $2.49
2 tbsp toasted sesame oil – $0.80
3 tbsp smooth peanut butter – $0.44
2 tsp ginger powder – $0.25
3 tbsp apple cider vinegar or lemon juice – $0.81
2 tbsp soy sauce – $0.20
2 tsp brown sugar – $0.05
1 tsp garlic powder – $0.28
1. Prepare for the stirfry: In a small bowl, mix all the ingredients for the sauce together and stir well to combine. Chop up your tofu and cabbage.
2. In a large pan, wilt the cabbage over medium heat with a small drizzle of olive oil or water. You can add the tofu anytime during the wilting, which will take about 5-10 minutes. Stir frequently until the cabbage gets nice and soft but still bright green. You could also use other veggies here too that you have on hand.
Cook the soba noodles in boiling water according to package directions, then add to the tofu and veggies. Mix briefly to combine.
3. Scoop the tofu veggie noodle deliciousness into your bowl and top with the thai peanut sauce you made. Serve hot. Be prepared for some serious enjoyment!
Sustainability Score (explained here)
- Time to make: 3 = <1 hour
- Servings: 2 = 4-6 servings
- Cost per serving: 3 = <$5
- Deliciousness: 3 = when are we having this again?
- Environmental impact: 3 = minimal damage
- Nutritional value: 3 = optimal nutrition
- TOTAL: 17/18
If any of you amazing cooks tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!