Ready in 45 minutes
Delicious and healthy way to use up leftover vegetables. An entire serving is less than 500 calories. The tofu provides lean protein. The soba noodles, made from wheat and buckwheat flour, are nutty and filling. They are a lower-calorie, higher-protein alternative to brown rice. Cook in boiling water for 8 to 10 minutes or until tender, or according to package directions.
1. Microwave the green beans with a little water until crisp-tender.
2. Place the sauce ingredients in a Vita-Mix or blender and blend until smooth.
3. Preheat the oven to 400 degrees. Cut the tofu into small cubes or strips. Spray or toss with the liquid aminos. Sprinkle with the ginger and garlic powder and mix gently until evenly coated. Spray a baking pan with cooking spray. Spread the tofu on the pan in a single layer. Bake about 20 minutes, stirring gently halfway through.
4. Heat a large nonstick sauté pan or skillet over high heat. Add 1/8 cup of the vegetable stock. Add the green beans, bok choy, onion, mushrooms, bell pepper and garlic. Water sauté about 4 minutes or until bok choy and bell pepper are tender but still crisp.
5. Add the cooked noodles. Stir-fry 1 minute or until noodles are hot.
6. Add sauce. Stir to combine. Add tofu and stir gently to coat with sauce. Cook 1 minute.
7. Divide into 4 portions. Top each serving with 1 tablespoon chopped cashews.
You can substitute almost any vegetables in this recipe. I happened to have cooked green beans on hand, and some leftover bok choy and peppers. Other options would include snap peas, snow peas, carrots (thinly sliced or shredded), broccoli (blanched), and edamame.