Tofu Soba Noodles

A white bowl filled with light-brown soba noodles, golden crispy tofu cubes, bright green edamame, and glossy sautéed bok choy, sprinkled with sliced green onions.

Chewy soba noodles tossed with crispy tofu, tender bok choy, and edamame in a sweet and spicy miso-garlic-ginger sauce. A fast, flavour-packed, plant-based dinner ready in just 30 minutes.

Prep Time15

Cook Time15

Total Time30

Course: Main Dish

Cuisine: Asian

Diet: Vegan

Servings:

Author: Deryn Macey

Ingredients

Tofu:

350 g package firm or extra-firm tofu patted dry and cut into 1-inch cubes
2 tsp soy sauce
2 tsp sesame oil
¼ tsp salt
Pepper
1 tbsp cornstarch
1 tbsp oil

Soba Noodles and Saue

200 g package soba noodles
1 cup edamame
2 tsp sesame oil
2.5 tsp oil divided
8 green onions white and green parts separated
4 cloves garlic, grated grated (13g)
1 inch piece ginger, peeled and grated
0.5 tsp red pepper flakes
1 tbsp miso paste
3 Tbsp soy sauce
2 Tbsp rice wine vinegar
1 Tbsp maple syrup
2 tbsp water

Vegetables and Toppings

3 bok choy, quartered
½ cucumber, thinly sliced approx 1 cup
3 radishes, halved and thinly sliced approx 1 cup
lime wedges for serving optional
shredded toasted nori optional
chili oil optional

Instructions

Marinate Tofu: To a large bowl, add tofu cubes. Add soy, sesame oil, salt, pepper and cornstarch. Toss until coated. Let marinated while prepping vegetables.
350 g package firm or extra-firm tofu, 2 tsp soy sauce, 2 tsp sesame oil, ¼ tsp salt, Pepper, 1 tbsp cornstarch
Sear Bok Choy: In a large pan, over medium-high heat, heat 1 ½ tsp oil. When the pan is hot, add bok choy in an even layer. Sear for 1-2 min per side, until charred. Transfer to a plate.
2.5 tsp oil, 3 bok choy, quartered
Cook Tofu: In the same pan, heat 1 tbsp oil over medium-high heat. When hot, add tofu. Cook for 6-8 min, turning pieces occasionally, until golden brown. Transfer tofu to a plate.
1 tbsp oil
Cook Soba Noodles: Meanwhile, cook the soba in boiling according to package directions, until just al dente, stirring frequently. In the final 3 min of cooking, add edamame. Drain and rinse noodles in cold water until the noodles no longer feel sticky.
200 g package soba noodles, 1 cup edamame
Cook Dressing: In the same pan used for the tofu, heat 2 tsp sesame oil and remaining 1 tsp oil over medium heat. When hot, add green onion whites, garlic, ginger and red pepper flakes. Cook for 1 min, stirring constantly, until fragrant. Add miso, soy, maple syrup, rice vinegar and 2 tbsp water. Cook for 1 min, stirring often, until slightly reduced.
2 tsp sesame oil, 8 green onions, 4 cloves garlic, grated, 1 inch piece ginger, peeled and grated, 0.5 tsp red pepper flakes
Add miso, soy, maple syrup, rice vinegar and 2 tbsp water. Cook for 1 min, stirring often, until slightly reduced. Remove the pan from the heat.
1 tbsp miso paste, 3 Tbsp soy sauce, 2 Tbsp rice wine vinegar, 1 Tbsp maple syrup, 2 tbsp water
Toss Noodles: Add noodles, edamame and tofu to the pan. Toss until coated in dressing.
Divide noodles between shallow bowls. Arrange bok choy, cucumber, radish and remaining green onions over top and garnish with sredded toasted nori and chili oil, of desired. Serve lime wedges alongside. Serve warm or at room temperature.
½ cucumber, thinly sliced, 3 radishes, halved and thinly sliced

Notes

Store leftovers in an airtight container in the fridge for 3-4 days. Enjoy warmed, at room temperature or chilled.

Nutrition