Kale and Edamame Soba Noodles
with panko-crusted tofu
This savory nutrient-packed bowl is an updated version of one of our earliest meals, first shared in 2013. The crispy tofu wedges are so hard to resist; you'll find yourself eating them right off the sheet pan.
Smarts: Slice the tofu fairly thin - more surface area equals even more crunchy bits!
- Soba noodles - 8 oz (sub spaghetti)
- Green onions - 2 stalks, chopped, green and white parts separate
- Oil, cooking - 1 Tbsp
- Baby kale - 5 oz
- Edamame, shelled - 1 cup (look for pre-shelled in the freezer section)
- Hot sauce (opt) - for serving
- Tofu, extra-firm - 16 oz, sliced into triangles
- Foil - for baking
- Panko breadcrumbs - 1 cup
- Sesame seeds, white - 2 Tbsp
- Eggs - 1
- Water - 1 Tbsp
- Salt - 1/2 tsp
- Oil, cooking - 1/4 cup
- Garlic - 1 clove, peeled
- Miso paste - 2 Tbsp
- Soy sauce, low-sodium - 1 1/2 Tbsp
- Vinegar, rice - 1 Tbsp
- Oil, toasted sesame - 2 tsp
- Brown sugar - 2 tsp
- Water - 2 Tbsp (plus more as needed)
Make dressing - Blend together cooking oil (portion for dressing), garlic, miso paste, soy sauce, vinegar, toasted sesame oil, brown sugar, and water (portion for dressing) using an immersion blender or standing blender until smooth. Add more water as needed to make the dressing smooth and pourable. (Can be done up to 5 days ahead)
Cook noodles - Prep according to instructions. (Be sure to set a timer - soba noodles can overcook quickly.) Run them under cold water and then spread them out on an oiled baking sheet to "dry." (Can be done up to 3 days ahead)
Green onions - Chop green onions, keeping white and green parts separate.
Heat oven to 375F / 190C degrees.
Line a sheet pan with foil and spray with nonstick cooking spray or brush with some oil.
In a large Ziploc bag or large baking dish, mix together panko with sesame seeds and some salt.
Whisk together, egg, water (portion for tofu), and salt. Pour over tofu pieces. Gently fold to coat tofu. Transfer tofu to the bag with panko and gently shake until coated with the breading (or add to the baking dish and gently turn, pressing to coat with panko on all sides).
Spread tofu out in a single layer on the baking sheet and spray lightly with some more nonstick cooking spray (this will help them to crisp up and turn golden). Bake until golden, 12 to 15 minutes.
While tofu bakes, heat a skillet or wok with cooking oil (portion for soba) over medium heat. Add white parts of green onions and saute until fragrant, 1 to 2 minutes. Stir in baby kale until just wilted.
Remove skillet from heat and add noodles, edamame, and green parts of green onions. Add dressing, gently tossing, until dressed to your liking.
Divide noodles between serving bowls. Top with crispy tofu. Serve with hot sauce if you’d like.
Love it, but definitely wish I had fries the tofu instead of baked. Next time!1 Helpful
I had to substitute so many ingredients, the dish I made doesn't really represent the recipe. I couldn't find soba, kale, panko or fresh edamame. I had to use spaghetti, spinach, breading and canned edamame. I couldn't find jarred miso and had to repurpose a miso soup packet. It was ok, but unsusprisingly a bit disappointing. The breaded tofu had a great texture but was completely flavourless. It's my first time cooking tofu, I didn't know it was so bland ! I had to dip in soy sauce to get some flavour.0 Helpful
Still working on my tofu technique. A little chewy. Also ran out of panko which didn’t help. I wanted a sweeter sauce. It was ok but not as good as miso lime ramen.0 Helpful
Loved the sauce but overall too fussy a recipe for me.0 Helpful
Delicious. Just the right amount of sauce. Next time I'll add garlic to panko and maybe half oil in dressing. And add some bell peppers for another veggie.0 Helpful
Wish we'd added more sauce. Coating didn't stick well to the tofu. Used chard and spinach because store didn't have kale. This wasn't bad, but also not a favorite.0 Helpful
This was tasty and not too hard to make. I added extra edamame to use up the package I bought but otherwise made no changes. The breading didn't stick that well to the tofu, and I'd probably use a different kind of tofu next time as a bunch of it fell apart upon being taken out of the box. I'd like to try airfrying the tofu as others suggested. I liked all the veggies.0 Helpful