Easy Dinner - Soba with Roasted Red peppers and Tofu

This dinner comes together in no more than half an hour. Feel free to toss in any extra veggies you have around (I added half a head of bok choy, lightly steamed). Tofu is a cheap and delicious protein source- and costs only $2 or $3 per block (which is technically 5 servings). I used Nasoya lite-firm for this dish. It has less calories than the typical tofu, but just as much protein. Always buy organic soy products.

Soba with Roasted Red peppers and Tofu

with local italia sweet peppers and NY honey

makes about 4 servings

12 oz soba

1/4 cup soy sauce
2 Tbsp peanut butter
2 Tbsp siracha
2 Tbsp honey
2 Tbsp lime juice
2 tsp cider vinegar

2 Tbsp sesame seeds
3 scallions, chopped
1 block tofu
2 red peppers (I used Italia sweet peppers from Roxbury Farm, NY)

Slice the red peppers thinly and roast at 375 for about 20 minutes. (I always roast way more than I need. These keep great in the fridge and are perfect for throwing into pasta dishes, salads, on pizzas etc.)

Cut the tofu into slices, and press between two kitchen towels to squeeze out the water. Whisk together the marinade ingredients. Grill tofu on a stovetop pan for about 5 minutes each side, or until dark grill lines form. Make sure it is well oiled. Brush the tofu with the marinade as you are grilling.

Cook the soba in a pot of salted, boiling water for about 4 minutes. Drain and rinse under cold water. Mix with grilled tofu, chopped peppers, remaining marinade. Top with scallions and sesame seeds.