Recently we’ve been experimenting with blood type diet recipes. The blood type diet is comprised of lists of foods that are “highly beneficial”, “beneficial”, and “avoid.” Basically based on what your blood type is there are certain foods that work well with your body and others that you need to stay away from. My whole family happens to be A and that means that our diet should mostly consist of vegetables, fish, little dairy, and grains except wheat. Which brings us here, to this recipe! Finding a recipe that my family would like is also a challenge when there are certain restrictions on this diet. Noodles are always a safe bet but, tofu isn’t the easiest one to make kids try but the rest of the dish was a hit!
- Organic buckwheat Soba noodles
- 1 package of organic firm tofu
- 1 bundle of organic baby bok choy
- 3 organic carrots chopped
- 1 stalk of organic broccoli broken in to florets
- 1 teaspoon of black sesame seeds for garnish
- 2 cloves of organic garlic
- 2 tablespoons of soy sauce, plus a couple splashes for the tofu/veggies
- 1 tablespoon of organic olive oil
- 1 tablespoon of rice vinegar
- 1 teaspoon of organic honey
- 1 teaspoon of grated ginger (or crushed ginger)
- Prep all your veggies and set them aside.
- Unwrap tofu and place paper towel on it and press down to get rid of any extra moisture. Cut in to 1×1 inch squares.
- Boil water for the Soba noodles.
- Heat olive oil in pan, once hot add your veggies, garlic and a couple splashes of soy sauce.
- Add soba noodles to boiling water and cook until done. Once done rinse with cold water, drain, and set aside.
- Heat olive oil in a pan, once hot add in your tofu. Cook on each side until golden and crispy, when its almost done add another splash of soy sauce to give the tofu an extra kick of flavor.
- Mix all of the sauce ingredients together. Add to your noodles and set aside to soak up the sauce.
- To assemble add in all ingredients to a bowl and garnish with black sesame seeds.