Recipe–Tofu Stir-Fry with Vegetables over Soba Noodles

I promised you that it was coming, and here it is. Good luck, it feeds about 50 million people!


15 dried chili peppers

I head garlic, minced

1/4 C. chopped fresh ginger

5 medium onions, chopped

6 stalks celery, chopped

5 medium carrots, diced

1/2 lb sliced fresh button mushrooms

3 peppers, mixed colors if available, or just green, chopped

1 C. blanched green beans or asparagus

2 C. fresh broccoli florets

1 lb. firm tofu, cut into small flat squares (about 1/2″ x 1/2″ x 1/4″)

zest of one large lime

juice of two limes

4 T. red wine vinegar

4 T. red wine

3 T. cornstarch

3 T. canola oil

1/4 C. soy sauce

Put 1-2 T. canola oil in a large wok or frying pan. Fry peppers in hot oil until they turn dark, then remove. Fry tofu in same oil, turning once, until lightly brown and barely crisp. Remove and blot on paper towels. In same oil, add vegetables in this order: onion, then garlic and ginger, then carrots and celery, then broccoli, peppers, green beans or asparagus, and mushrooms. Cook until slightly tender. When vegetables have reached desired tenderness, add sauce, and simmer until thickened.  If needed, add chicken or vegetable stock, or water.

While above is simmering, prepare soba noodles:

Bring 3 quarts of water to a rapid boil. Drop in six bands of soba noodles. Stir occasionally. Noodles should be done in about 4 minutes. Drain. Add about 1/3 of the vegetable/tofu mixture to the noodles. The rest is going to be left over for a few more delicious meals!

Enjoy! Have a HUGE dinner party!

Be well, and at peace,


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