Vegification: Tofu Soba Noodles in Curry Broth

Image snagged here

Someone recently asked me if I got bored with vegetarian cooking. The simple and immediate answer is no (even if I've been derelict about adding recipes here). There are tons of great vegetarian recipes out there as well as plenty of non-vegetarian recipes that are easily made veggie. Last week, I vegified this beef soba noodle dish and adjusted it to ingredients I had on hand; I'll definitely be making it again. Here's my vegetarian version.

Tofu Soba Noodles in Curry Broth
Serves 4-6 

Ingredients
1 pkg tofu (firm), cut into cubes or strips
kosher salt
1 pkg soba noodles
8 c. coarsely chopped bok choy
1 lb. spinach
1 c. coconut milk
4 tbsp fresh lime juice
2 tbsp rice or white wine vinegar (rice would be ideal but I didn't have any)
2 tsp honey
1 tsp pepper
2 tbsp peanut or walnut oil (I happened to have walnut oil in the cabinet)
2 tbsp fresh ginger
6 cloves garlic, chopped or pressed
3 tsp red curry paste (more to taste)
1 tbsp sesame seeds


Steps
1. In a large pot, boil water + 1 tsp salt. Add soba noodles and cook according to package directions. During the last minute of cooking, add spinach and bok choy. Drain and rinse under cold water.

2. Prepare tofu: steam it or lightly fry it. If you're steaming it, you can steam it over the noodle pot while the noodles are cooking. If you lightly fry it, do so now (this will require more oil).

3. In a small bowl, combine 1/2 tsp salt, coconut milk, lime juice, vinegar, honey, and pepper. Stir with a whisk.

4. In a small pot, combine 2 tbsp oil, ginger, and garlic over low heat. Cook 5 minutes, stirring frequently. Add coconut milk mixture and curry paste. Stir well, until curry paste has fully dissolved.

5. Combine pasta, tofu, curry mixture, and sesame seeds. Toss well. Eat, and take the leftovers for lunch.