- In a small mixing bowl, mix together sesame oil, rice vinegar, honey and shoyu. Set aside.
- In large pot, boil soba noodles according to instructions on package.
- Drain, rinse with cold water, set aside.
- In a wok or skillet, heat 1 tablespoon coconut oil over medium-high heat.
- Add napa cabbage, cremini mushrooms, carrots, and salt.
- Stir constantly for 2-3 minutes.
- Add garlic and ginger, stir for 1-2 minutes.
- Add bell pepper and green onions, stir for 2-3 minutes.
- Add soba noodles and sauce, toss together for 1-2 minutes letting it heat through.
- Blot tofu by placing block on paper towels and wrapping the block completely.
- Press gently to drain all liquid from block of tofu.
- Remove block from paper towel wrapping, cut into cubes, continue to press out any remaining liquid.
- In a separate skillet, heat remaining coconut oil over medium-high heat.
- Carefully place cubes of tofu in oil and sear each side until golden brown and crispy.
- Place seared tofu over soba noodles, top with sesame seeds and serve.
Serves 4.
Approximate Nutrient Analysis per serving (not including salt to taste):
550 calories, 27 g fat, 13 g saturated fat, 0 mg cholesterol,650 mg sodium, 63 g carbohydrate, 3 g fiber, 10 g sugar, 20 g protein
