It’s nice to put my parents’ old set of Encyclopedia Brittanca’s to good use.  Since we have Google and Wikipedia now, they don’t stand a chance for being used for research, but Google just can’t press tofu.

I was craving a simple stir-fry and decided to use up some random things in the fridge.  I wanted a crispy coating on my baked tofu, so I used some of these funky pink panko breadcrumbs (preseasoned) and a simple egg wash.

Bell peppers are my favorite vegetable, but I’m so cheap that I only purchase them on sale.  This two pack (yellow and red) was on sale for $2.59 at Aldi, which was a pretty good price. 

After the peppers and onions got soft, I added in half a bag of TJ’s pre-cut Kale.

Soba noodles are a great option in terms of nutrition and convenience.  They’re made from buckwheat, making them higher in protein than regular pasta, and they’re also a source of iron.  They also cook more quickly and hold up well in stir-fries.

Baked tofu that tastes fried:

Sweet Garlic Soba Noodles with Crispy Tofu

For the tofu:

• 1 block firm tofu, pressed (I used 1/2 package of Trader Joe’s sprouted)
• 1 cup panko breadcrumbs, seasoned
• 1 egg
• water

1. Cut tofu into 2×2 inch squares.
2. Lightly beat egg with 1-2 tsp water.
3. Coat tofu in egg wash, then gently press in breadcrumbs
4. Bake at 400 degrees on a sprayed cookie sheet for 40 minutes, turning once.

For the sauce (based on this recipe):

• 1 cup vegetable stock (can use any stock)
• 2 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes (more or less to taste)
• 2 Tbsp honey or agave (I used sugar-free pancake syrup)
• 1/4 cup soy sauce
• 1 tsp cornstarch

1. Bring vegetable stock, garlic, red pepper, and sweetener to a boil for 4-5 minutes.
2. Dissolve cornstarch in soy sauce (I shook it in a covered container) and add to stock mixture, stirring constantly.
3. Simmer for 5 more minutes, stirring frequently, until thickened.

For the veggies & noodles:

• 1/4 red bell pepper, thinly sliced
• 1/4 yellow bell pepper, thinly slice
• 1/4 yellow onion, thinly sliced
• 3 cups kale (or other greens)
• 2 oz soba noodles

1. Bring a pot of water to a boil, and cook soba noodles 5-6 minutes, until at least al dente.
2. Heat a large skillet, then add a bit of cooking spray (or oil) and saute peppers and onions until soft, about 5 minutes. 
3. Add greens, stirring until wilted.
4. Stir in cooked noodles and prepared sauce.
5. Top with tofu (or other protein of choice) and enjoy!

Makes 3 large servings (4-5 sides).

Favorite stir-fry sauce?  Mine is either sweet garlic sauce (like this one) or a thick peanut pad-thai sauce.