Arame with Tofu and Soba
Serves 5
Ingredients
½ pound firm tofu, cut into ½-inch cubes
1 cup water
4 cloves garlic, minced
2 tablespoons ginger juice
4½ tablespoons maple syrup
3 teaspoons tamari
6 ounces soba noodles
½ cup lightly packed arame
4 tablespoons toasted sesame oil
3 tablespoons brown rice vinegar
1½ tablespoons stoneground mustard
¼ teaspoon sea salt
½ yellow bell pepper, cut into ¼-by-3-inch length strips
½ red bell pepper, cut into ¼-by-3-inch length strips
4 scallions, sliced thin
Directions
- Place tofu into a medium-sized bowl. Add water, garlic, ginger juice, 3 tablespoons maple syrup, and 1 teaspoon tamari. Set aside to marinate for 30 minutes.
- Bring 3 quarts of water to a boil. Add soba. Cook until al dente, about 5 minutes. Drain and set aside.
- While soba is cooking, put arame into a small bowl and fill with cool water. Gently stir. Drain. Repeat. Fill bowl with fresh water to cover arame. After 5 minutes, drain soaking water. Add remaining 2 teaspoons tamari. Set aside.
- Place tofu with marinade in a 10-inch skillet. Bring to a boil, lower flame to a simmer. Add arame. Cook until liquid has evaporated, about 15 minutes.
- While tofu and arame are cooking, make the dressing: In a small bowl, whisk together sesame oil, rice vinegar, remaining 1½ tablespoons maple syrup, mustard, and sea salt. Set aside.
- Add peppers and scallions to the skillet and stir well. Layer on top of cooked noodles and cover with dressing. Stir well and serve.
Nutrition Facts
Per serving: 358 calories, 16 g fat (2 g saturated), 45 g carbohydrates, 12 g protein, 5 g fiber, 406 mg sodium (17% Daily Value).
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