Soba noodles with Pak Choi and Tofu

Soba noodles with Pak Choi and Tofu

By Christiaan Degrande - Antwerp Dojo - Belgium.


For 10 people


900 g Soba noodles (buckwheat noodles)
Wok oil
500 g baby pak choi
5 cloves of garlic
125 g ginger
1000 g tofu
10 tbsp. cornflour
10 sprigs of spring onion

5 cloves of garlic
5 tbsp. Less Salt 25% (Lima)
2 limes

200 g mushrooms or/ and
400 g mange tout


• Heat a pan with plenty of salted water. Cook the Soba noodles as directed on the package. Drain and rinse under cold water.
• Tear the tofu into small pieces and squeeze out as much liquid as possible (this is important for the tofu to be crispy).
• Pat the tofu dry and pass it through the cornstarch.
• Heat a large amount of sunflower oil in a skillet and fry the tofu until crisp, about 5-10 minutes. Remove it from the pan and let it drain on paper towels.
• Meanwhile, prepare the sauce: grate a clove of garlic and mix it with the soy sauce and the zest and juice of the lime.
• For the pak choi: peel the garlic and ginger and chop them finely. Cut the pak choi into pieces, separating the white from the green. Heat a little sunflower oil in the wok. Add the garlic and ginger to the wok, followed by the white of the pak choi. Stir-fry for about 2 minutes. Add the green of the pak choi and wok for another 1 minute.
• Season with salt.
• At the last moment, mix the tofu with the sauce.
• Divide the noodles into bowls and serve with the tofu and pak choi.
• Cut the spring onion into thin slices and use it to garnish the dish.


Tags: NL34

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