Soba Veggie Stirfry
Saute the following in organic canola (or other oil) on med. high heat, stirring occasionally until soft and onion is golden:
3-4 cloves garlic, diced
1 onion, chopped
2-3 zucchini, sliced
1 heaping tsp. hot pepper flakes
2 handfuls mushrooms, slived
5 pieces candied ginger (or 2 T freshly grated)
2/3 block tofu, drained and crumbled
Add 1-2 cups cooked greens (I used frozen spinach) and stir well
Season with soy souce and a soupcon of salt. Contine to cook on low heat.
Stir in 2 “bunches” of soba noodles that have been cooked for 5 minutes and drained. Mix well, taste for seasoning and garnish with a
vegan nori sprinkle and some black sesame seeds. This is a very mellow dish: not too spicy, not too bland, soft and richly colored — and vegan deluxe.