Sesame Tofu Noodle Bowls
with miso soba, edamame and carrots
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.
Ingredients
- 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
- 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
Prep
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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)
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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)
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Marinate tofu - Combine tofu pieces with half the marinade (reserve the other half for dressing). Marinate for 30 minutes and up to 1 day)
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Bell peppers / Carrots / Edamame - Prep as directed and combine.
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Make
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Bring a saucepan of water to boil. Add soba noodles and cook according to package instructions.
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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.
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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.)
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Drain noodles and combine with bell peppers, carrots and edamame. Add dressing and toss to combine.
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Serve tofu slices over noodles and finish with fresh lime juice. Enjoy!
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