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After a winter of root vegetables and more root vegetables, fresh, bright green spinach and tender young garlic are such treats!
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Ingredients
For 4 COM_JOOMRECIPE_SERVING_TYPE_
soba-with-green-garlic-spinach-edamame-and-crispy-
- 1/2 lb tofu
- 2 green garlic
- 3/4 c edamame
- 1 T grapeseed oil
- soy sauce
- 1 T olive oil
- salt
- 6 shiitake mushrooms
- 2 bn spinach
- black pepper
- 1/2 lb soba noodles
Soba with Green Garlic, Spinach, Edamame, and Crispy Tofu Directions
- Bring a large pot of salted water to a boil, and add the edamame. Cook 3-4 minutes, until just tender. Use a slotted spoon to remove from the water and set aside.
- Heat a large skillet or wok over medium-high heat. Sprinkle with a drop of water and if it evaporates immediately, it’s hot enough. Add the grapeseed or canola oil, and then the tofu. Cook until golden brown on both sides, stirring frequently. Sprinkle with a small splash of soy sauce, and transfer to a plate.
- Lower the heat to medium, and add the olive oil and shiitake mushrooms. Cook 1-2 minutes, stirring occasionally, until they begin to soften. Add the green garlic, and sprinkle with salt. Cook 1-2 minutes, stirring frequently, until fragrant. In batches if necessary, fold in the spinach. Sauté, tossing frequently, until the spinach has wilted. Fold in the edamame and the reserved tofu. Season with salt and pepper.
- Bring a large pot of water to a boil. Cook the noodles according to package instructions, and drain thoroughly, shaking out the water. Transfer to a large serving bowl and top with the tofu and vegetables. Serve.