I had high hopes for this dish. My attempt at reducing our dependence on fake meat and eating more tofu. It was a bit of a let down. The tofu was amazing. Best tofu I've ever made. It came out crisp and didn't stick to the pan and had a nice flavor. But the noodles were only 'eh' and the sauce was too much and there weren't enough vegetables. Or enough tofu, actually. Doris ate most of the tofu, leaving very little for us. I think we are a two blocks of tofu family now. This dish might actually be good if you double the veggies and tofu.
Instead of a red pepper, I used a small green pepper and four 'yummy orange peppers'. We've had the soba noodles in the pantry for a while so I was happy to finally use them up. I used white vinegar instead of rice vinegar to save money and reduce the number of items in the pantry. And of course, I left out the ginger. And once again no cilantro at Safeway, so I left this one out, though it certainly would have made it taste better.
Tofu: $4
Sesame oil: 30 cents
Soy sauce: 15 cents
Sesame seeds: 5 cents
Peanut butter: $1
Vinegar: 5 cents
Red pepper: 5 cents
Noodles: $1
CSA veggies: $2
Bok choy: $3
Total: $10.60 ($3.53 per person)
Borderline high. As we run out of CSA food, this cost will just inch right up, I'm sure of it.
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