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Sesame Tofu Noodle Bowls
with miso soba, edamame and carrots

Active: 35 min Total: 1 hr 5 min

We love the layers of flavor (and color!) in these noodle bowls that come from marinated tofu and a creamy miso and peanut butter dressing for the noodles.

Tags

Ingredients

Servings:
4
Metric
Sesame Marinade and Dressing:
  • Garlic - 2 cloves, chopped
  • Oil, cooking - 4 Tbsp
  • Soy sauce, low-sodium - 4 Tbsp
  • Water - 1 Tbsp
  • Honey - 1 Tbsp
  • Oil, toasted sesame - 2 tsp
  • Vinegar, rice - 2 tsp
  • Red pepper flakes - 1/2 tsp
Sesame Tofu Noodle Bowls:
  • Tofu, extra firm (vacuum packed preferable) - 16 oz, 1/2" / 1.3cm thick slices
  • Bell peppers, red - 1, chopped
  • Carrots, medium (look for pre-shredded to save time) - 2, matchsticks
  • Edamame, shelled - 1 1/2 cups, defrosted
  • Noodles, soba (sub spaghetti) - 8 oz
  • Oil, cooking - 1 Tbsp
  • Peanut butter, creamy - 1 Tbsp
  • Miso, white - 2 tsp
  • Sesame seeds, black or white - 2 tsp
  • Limes - 1, juice of

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Tofu - If tofu is packaged in water, press out liquid first. Slice into 1/2" / 1.3cm thick pieces . (Can be done up 1 day ahead)
  2. Make marinade / dressing - Peel and chop garlic. Combine with cooking oil (the portion for the marinade), soy sauce, water, honey, sesame oil, vinegar and red pepper flakes. (Can be done up to 5 days ahead)
  3. Marinate tofu - Combine tofu pieces with half the marinade (reserve the other half for dressing). Marinate for 30 minutes and up to 1 day)
  4. Bell peppers / Carrots / Edamame - Prep as directed and combine.

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Make

  1. Bring a saucepan of water to boil. Add soba noodles and cook according to package instructions.
  2. While noodles cook, heat a nonstick pan over medium-high heat. Add cooking oil (the portion for tofu). Remove tofu from marinade (discard marinade) and place in a single layer in the heated pan (do this in batches if needed). Sear tofu on both sides until deep golden brown, 6 to 8 minutes total.
  3. Make dressing by combining reserved half of marinade with peanut butter, miso and sesame seeds. (To get a smooth sauce, it helps to combine all ingredients in a jar or plastic container with a lid and shake well.)
  4. Drain noodles and combine with bell peppers, carrots and edamame. Add dressing and toss to combine.
  5. Serve tofu slices over noodles and finish with fresh lime juice. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (114)
Gluten-free (5)
Paleo (12)
Vegetarian (17)

48 reviews

Will use less garlic next time, but just a personal preference.

By: Dawn
Posted: Aug 16, 2020
Diet: Vegetarian
0 Helpful

Very good. I doubled the recipe and used four pieces of salmon. Sooooo good!!!

By: Christine
Posted: Jul 16, 2019
Diet: Original
0 Helpful

This recipe just needed 'more.' More salmon, and double (if not triple) the sauce. Had things been more proportional, the flavor would've been fine. Recipe made enough soba noodles, and there was plenty of carrots and edamame, but everything was a little too bland given sauce and salmon limits.

By: Sam
Posted: Feb 13, 2019
Diet: Original
0 Helpful

We doubled the sauce and baked the salmon as others suggested.

By: Vanessa
Posted: Feb 15, 2017
Diet: Original
0 Helpful

I really liked this! Don't skimp on salmon. I also used the noodle base for 4-year-old as leftovers with other things like chicken, broccoli, etc.

By: Karin
Posted: Dec 12, 2016
Diet: Original
0 Helpful

This was good, especially the salmon marinade. I would however double the sauce next time as it wasn't enough. I would also bake the salmon in the oven vs. stovetop, because the honey in the marinade made it burn too quickly in the pan.

By: Kristen
Posted: Nov 14, 2016
Diet: Original
0 Helpful