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, gluten-free - 8 oz (sub gluten-free 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, gluten-free - 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
- Tamari - 1 1/2 Tbsp
- Vinegar, rice - 1 Tbsp
- Oil, toasted sesame - 2 tsp
- Brown sugar - 2 tsp
- Water - 2 Tbsp (plus more as needed)
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)
Make dressing - Blend together cooking oil (portion for dressing), garlic, miso paste, Tamari, 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.
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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 gluten-free 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.