- 6 oz. soba noodles
- 1 package tofu, cubed
- 1 bunch gunsho
- 5 medium white turnips, halved and thinly sliced into half moons
- 2 garlic cloves, thinly sliced
- 1 tablespoon ginger root, grated
- 4 scallions
- 1 tablespoon olive oil
- 2 tablespoons tamari
- 1/4 cup water
- 2 tablespoons apple cider vinegar
- 1 tablespoon peanut butter
- 1 small bunch cilantro
2. Cover noodles in a large pot partially with water. Bring to a boil, and cook until just soft, around 5 minutes. Drain any remaining water, and set aside.
3. In the same pot, combine the tofu, garlic, ginger, tamari, oil, and turnips over medium heat. Cook until the turnips and garlic begin to soften, about 5-10 minutes.
4. Add the gunsho, scallions, and water. When the greens are just steamed, add the peanut butter and apple cider vinegar; stir well.
5. Reduce the heat to simmer, and add the noodles back to the pot. Mix well, and reheat for a few minutes.
6. Divide into bowls and top with chopped cilantro.
Also by Jennifer: Vegan Dessert Recipes: Classic Carrot Cake
Related: Vegan Matcha Soba Noodles
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Photos: Jennifer Kurdyla