Active Time

　　30 minutes

　　This simple pasta uses gluten-free buckwheat noodles to complement blanched veggies and a savory sauce for an easy weeknight dinner.

　　

Ingredients

3–4 servings

　　

Ingredients for noodles:

1 pound asparagus, trimmed and cut into 1-inch pieces

　　1 1/2 cups trimmed and halved snow peas

　　1 cup Marinated Sautéed Tofu cubes

　　9.5 ounces buckwheat soba noodles

　　1 tablespoon low-sodium soy sauce

　　

Ingredients for sauce:

2 tablespoons low-sodium soy sauce

　　1 tablespoon mirin

　　1/2 tablespoon agave nectar

　　1/2 tablespoon rice vinegar

　　1 clove garlic, crushed

　　2 teaspoons cornstarch mixed in 1 tablespoon cold water

　　Dash sesame oil or chili oil (optional)

　　Pinch crushed red pepper flakes (optional)

　　

Step 1

Put a large pot of water on to boil. Add the vegetables to the boiling water and cook for about 2 minutes. Remove the vegetables from the water with a strainer and place them in a large bowl. Add the tofu and mix well.

　　

Step 2

Bring the water back to a boil. Add the soba noodles and cook for 4 to 5 minutes, until tender.

　　

Step 3

For the sauce place all the sauce ingredients in a saucepan. Slowly bring to a boil, stirring constantly, until thickened and clear. Remove from the heat and pour over the tofu and vegetables, mixing well.

　　

Step 4

Remove soba noodles from water and place in a large bowl. Toss with the 1 tablespoon soy sauce to separate the noodles. Pour the vegetable mixture over the noodles and toss well to mix. Serve warm or at room temperature, with Sriracha hot sauce as a condiment, if desired, for more heat.

　　From The Healthiest Diet on the Planet © 2016 by Dr. John McDougall.Reprinted with permission by HarperOne, an imprint of HarperCollins Publishers.Buy the full book from HarperCollins or from Amazon.