Photo: Tina Dawson
Estimated Nutrition (whole recipe, rough)
555
Calories
27g
Protein
27g
Fat
58g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Soy Milk | 1 cup (244ml) whole | 149 |
| Tofu | 100g firm | 76 |
| Honey | 1 tbsp (21g) | 64 |
| Onion | 1 medium (110g) | 44 |
| Agave | 1 tsp (7g) | 21 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- soba noodles (either 1 or 2 pounds, depending on how many people are eating)
- 6 tbsp minced cilantro
- 2 large cucumbers, peeled, seeded and sliced into matchsticks
- 5 tbsp chopped scallions
- 10 oz firm tofu
- 2 cloves garlic
- 1 inch piece fresh ginger, minced
- 1/2 tbsp cayenne pepper
- 1/4 cup soy sauce
- 2 tbsp honey (or agave nector, if you don't use honey)
- 1 cup soy milk
- 1 cup natural smooth peanut butter
- =
Directions
1
Cook pasta, drain and let them cool down a bit.
2
Trasfer noodles to a large bowl. Add cilantro, cucumbers and scallions and toss gently.
3
In a food processor or blender, whip the tofu until smooth. Add the garlic, ginger and soy sauce and blend until combined
4
In a medium saucepan over moderate heat, combine the honey, soy milk and peanut butter and stir constantly until mixed
5
Remove from heat and add the tofu mixture, and beat with a wire whip. If it seems too thick, add more soy milk. Serve with the sauce spooned over the noodles
Recipe sourced from
fandom