YUMMY WINTER WARMER – Super Healthy Soba – Recipe

On these chilly winter nights all we want is something warm and comforting to fill our bellies before a restful nights sleep – that’s after your yoga and Pilates classes of course ; )
As most of you may know Ash and I are both Vegan and finding scrumptious recipes can be somewhat challenging…here’s a delicious recipe I stumbled across!
Perfect served with a warm blanky, cosy socks and a snuggle. Happy cooking beautiful people!

INGREDIENTS

• 500g Brocollini Trimmed

• 2 tablespoons canola oil or peanut oil
• 6 ounces mixed mushrooms cut accordingly
• 2 plump garlic cloves, minced
• 2 teaspoons minced fresh ginger
• 6 scallions, white and light green parts only, sliced
• A good pinch of hot red chilli flakes (according to taste)
• 250g firm tofu, sliced and drained on paper towels
• 1 cup vegetable stock
• 2 tablespoons soy sauce (more to taste)
• 1 pkt buckwheat pasta (soba – I like the organic range)
• ¼ cup chopped coriander
• 2 teaspoons Chinese sesame oil

• White & black sesame to serve

PREPARATION

1. Bring a large pot of salted water to a boil. Fill a bowl with ice water. Add the broccoli to the boiling water and blanch for 1 minute. Remove to the ice water. Allow to cool, then drain and dry on paper towels. Cover the pot of water and keep hot.
2. Heat a wide, heavy skillet or wok over medium-high heat and add 1 tablespoon of the oil. When it is rippling hot, add the mushrooms and sear for 5 minutes, stirring from time to time. Turn the heat to medium, add the garlic, ginger, scallions, and red pepper flakes and cook for another 30 seconds to a minute, until fragrant. Remove from the heat and transfer the contents of the pan to a bowl.
3. Return the pan to medium-high heat and heat the remaining tablespoon of oil until rippling. Add the tofu and sear on both sides until it begins to colour, about 1 minute per side. Add 1 teaspoon soy sauce and stir together. Return the mushroom mixture and the broccoli to the pan. Add the stock and soy sauce, bring to a simmer and turn the heat to low. Simmer uncovered for a minute or two, until the broccoli is crisp-tender, then turn off the heat.
4. Meanwhile, bring the pot of water back to a boil and add the pasta. Cook soba according to. Drain and toss with the mushrooms and the broccoli. Heat through, add the coriander and sesame oil, toss together, sprinkle sesame seeds and serve.