For Meatless Monday this week I wanted to find a recipe to highlight my fresh from the garden carrots. I was so eager to see how my carrots were coming along, the first carrot seeds I’ve ever tried to grow, that I plucked a few squished near each other. I obviously didn’t read the carrot seed packet directions very well because I just scattered the seeds all over some freshly sowed dirt in my garden this early summer. Apparently, all my seeds decided they were mighty and wanted to see the light because I think they all sprouted and have grown. So my carrots are all kind of mini since they are squished together in the ground, but they are STILL CARROTS! Fresh carrots! From my garden, people! I’m very proud.

My garden carrots ©EverydayCookingAdventures 2013

This recipe was extremely simple. I switched up the vegetable part by taking out the mushrooms and instead adding in some lovely, crisp snap peas. In the last step, I added only a few tablespoons of water and sauteed the noodles and veggies and all for just less than one minute because I wanted my veggies to stay crisp. There would be nothing worse than ruining all the wonderful health benefits and true garden taste of my fresh carrots.

Tofu sauteeing ©EverydayCookingAdventures 2013

I love, love, loved this. The noodles were perfectly tender and the vegetables were so fresh. The tofu was just crispy enough and the sauce was not soupy just coated everything nicely. Here’s my soba noodles with veggies dish: #meatlessmonday #foodblogger

Soba Noodles with Vegetables, Crispy Tofu, and Toasted Sesame Seeds ©EverydayCookingAdventures 2013

Soba Noodles with Vegetables, Crispy Tofu, and Toasted Sesame Seeds

Gourmet Magazine, January 1996
Serves 2

Ingredients:
4-ounce package soba (buckwheat noodles)
1 1/2 tablespoons vegetable oil
1/4-pound piece firm tofu, rinsed, patted dry, hard edges trimmed, and cut into 1/2-inch cubes
2 carrots, cut into 1 1/2-by 1/4-inch sticks
1/2 bell pepper, sliced thinly
1/4 pound fresh shiitake mushrooms, stems discarded and caps sliced thin
2 scallions, sliced thin (about 3/4 cup)
1 tablespoon finely chopped peeled fresh ginger
1 teaspoons sesame oil
1/2 tablespoon tamari or soy sauce, or to taste
1 tablespoon seasoned rice vinegar
1/2 tablespoon sesame seeds, toasted lightly

Directions:
1. In a saucepan bring 3 quarts salted water to a boil for noodles.

2. In a large non-stick skillet heat 1/2 tablespoon vegetable oil over moderately high heat and brown tofu cubes. Transfer tofu with a slotted spoon to paper towels to drain and season with salt and pepper.
Add carrots to skillet and sauté, stirring, until just tender and golden brown. Transfer carrots with slotted spoon to a bowl.

3. Add to skillet remaining 1 tablespoon vegetable oil, mushrooms (and or snap peas), scallions, gingerroot, and bell pepper and cook over moderate heat, stirring constantly, until vegetables are tender. Remove skillet from heat and stir in carrots.

4. Cook noodles in boiling water until al dente. Drain noodles in a colander and immediately rinse with cold water.

5. Return skillet to moderate heat and add 1/4 cup water, tamari or soy sauce, vinegar, and remaining teaspoon sesame oil. Bring mixture to a simmer and cook, stirring, until hot. Add noodles, drizzle with 1 teaspoon sesame oil, and toss to combine. Add more water if necessary, and cook until heated through. Season noodles with salt and pepper and serve warm topped with tofu and sesame seeds.