Dinner from my Helsing Junction Farms CSA Box: Week 3

Week 3's delivery was quite similar to the first two, with the addition of beets, shell peas, and bok choy. The weather is just now starting to warm up here in Western Washington, as the 4th of July always seems to signal a shift towards balmier days. The farm's newsletter is taunting me with the progress of their slowly-ripening tomatoes, and I suspect it will be a few more weeks before I find some in the box. In the meantime, these early-summer greens are lush and vibrant, and consuming them seems to put a little extra zing in my step (much appreciated, as I've been busier than ever lately).

The return of the sun this week left me craving a simple, quick stir-fry that would minimize kitchen time, while maximizing alfresco eating (and wine-sipping) time. I found this recipe, which utilized the snow peas, radishes, chives, and cilantro that I received. Tossed with soba noodles and tofu in a peanut/ginger/sesame sauce, and topped with a few dashes of Sriracha, this was the perfect meal to enjoy out on our deck, and mark the end of a hectic (yet fun) holiday week.

Soba Noodles with Snow Peas

• 1 tablespoon peanut butter (to taste)
• 1 tablespoon soy sauce
• 2 tablespoons rice wine vinegar
• 1 -2 teaspoon chili oil (to taste)
• 1 pinch cayenne
• 1 pinch salt & freshly ground black pepper
• 2 large garlic cloves, minced
• 1 tablespoon fresh ginger, finely minced
• 1 tablespoon sesame oil
• 1/2 cup vegetable broth
• 2 tablespoons canola oil
• 1/2 lb snow peas, strings and stem ends removed
• 1 bunch scallions, white and light green parts only (Didn't get these in the box, so I used chives)
• 1/4 lb firm tofu, diced
• 8 ounces soba noodles, cooked
• 4 large radishes, trimmed, cut in half, and thinly sliced
• 3 tablespoons cilantro, chopped

Directions:

1. Heat the peanut butter for 10 seconds in a microwave to make it easier to mix. Combine with the soy sauce, vinegar, hot red pepper oil, cayenne, half the garlic and ginger, salt and pepper. Whisk together. Whisk in the sesame oil and broth. Set aside.
2. Heat the canola or peanut oil in a wok or a large, heavy skillet over medium-high heat, and add the tofu. Stir-fry for 5 minutes, or until lightly browned. Add snow peas, stir-fry for one to two minutes, and add the scallions and remaining garlic and ginger.  Stir-fry for one to two minutes, then stir in the noodles and sauce. Toss together until the noodles are hot, and remove from the heat. Add the radishes and cilantro, stir together, and serve.