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Kale and Edamame Soba Noodles
with panko-crusted tofu

Active: 50 Total: 50

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!

Ingredients

Metric
Servings:
4
Kale and Edamame Soba Noodles:
  • 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
Panko-Sesame Tofu:
  • 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
Miso Soy Sesame Dressing:
  • 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)

Nutrition Facts

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Prep

  1. Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick triangles. (Can be done 1 day ahead)

  2. 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)

  3. 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)

  4. Green onions - Chop green onions, keeping white and green parts separate.

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Make

  1. Heat oven to 375F / 190C degrees.

  2. Line a sheet pan with foil and spray with nonstick cooking spray or brush with some oil.

  3. In a large Ziploc bag or large baking dish, mix together panko with sesame seeds and some salt.

  4. 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).

  5. 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.

  6. 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.

  7. Remove skillet from heat and add noodles, edamame, and green parts of green onions. Add dressing, gently tossing, until dressed to your liking.

  8. Divide noodles between serving bowls. Top with crispy tofu. Serve with hot sauce if you’d like.

Nutrition Facts

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Reviews

Ratings

Original (24)
No ratings yet.
Gluten-free (0)
Paleo (2)
Vegetarian (3)

Most Helpful

Love it, but definitely wish I had fries the tofu instead of baked. Next time!

By: Sarah
Posted: May 17, 2022
Diet: Original
1 Helpful

17 reviews

This was a dish-heavy meal. But it turned out way better than I expected. I would love to try a version where the tofu was marinated and liked the suggestion of adding garlic powder to the pinko, but I still enjoyed it. I substituted peas for edamame because the store didn’t have any.

By: Erin
Posted: May 23, 2022
Diet: Original
0 Helpful

I'd make this again but swap the soba noodles out for rice noodles to see if that improves it. I was meticulous with ensuring the soba were not overcooked, and they were of perfect texture until I added the sauce... which made everything sticky like overcooking would. The crispy tofu was great!

By: Emily
Posted: May 22, 2022
Diet: Original
0 Helpful

Doubled the sauce. Really yummy combo of flavors. I happen to love the taste of tofu anyway so a light breading was awesome. Next time I'd like to half the oil in the dressing as someone suggested and sauté the vegetables in water to lower the calories.

By: Brittany
Posted: May 22, 2022
Diet: Original
0 Helpful

Yummy, but I'd make it rarely based on the amount of fat.

By: Jacquelin
Posted: May 21, 2022
Diet: Original
0 Helpful

Really liked it. Would recommend the prep. The panko didn’t stick to the tofu but I just put it on top in the airfryer and added the crumbs to the meal. Did add garlic powder to the panko. Would like to marinate the tofu next time but all in all very flavorfull, great dressing, didn’t change anything else

By: Nienke
Posted: May 21, 2022
Diet: Original
0 Helpful

I would make more sauce next time.

By: Carrie
Posted: May 21, 2022
Diet: Original
0 Helpful