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Soba Noodles with Tofu
and crunchy bok choy and carrots

Active: 35 min Total: 35 min

This dish shows you that you don't need a lot of ingredients to create something flavorful. Tender soba noodles provide the backdrop for crunchy bok choy and carrots and crispy sauteed tofu sticks. An Asian-style vinaigrette ties it all together!

Ingredients

Servings:
4
Metric
Soba Noodles with Tofu:
  • Garlic powder - 2 tsp
  • Onion powder - 1 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Tofu, extra firm (vacuum packed preferable) - 1 lb, sliced into matchsticks
  • Soba noodles - 8 oz
  • Bok choy - 1/2 lb, sliced thinly
  • Carrots, grated (sub pre-grated or coleslaw mix) - 2
  • Brown sugar - 1 tsp
  • Soy sauce, low-sodium - 2 Tbsp + 1 Tbsp
  • Vinegar, rice - 2 Tbsp
  • Toasted sesame oil - 1/2 Tbsp
  • Oil, cooking - 3 Tbsp + 1 Tbsp
  • Lime juice - 1 1/2 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Make tofu seasoning - Mix together garlic powder, onion powder, salt and black pepper. (Can be done anytime ahead)
  2. Tofu - Press out any water. If you have the time, leave in a colander and place a plate on top of the tofu for ~30 minutes to drain out as much liquid as possible or try this contraption. Slice into matchsticks. (Can be done up to 3 days ahead)
  3. Boil noodles - Bring a saucepan of water to boil. Add soba noodles and cook according to packaged instructions. Soba noodles don’t take long to cook, so keep an eye out. After draining, spread noodles out onto a sheet pan which will keep them from sticking. (Can be done up to 4 days ahead)
  4. Bok choy / Carrots - Prep as directed. (Can be done up to 3 days ahead)
  5. Make dressing - Whisk together brown sugar, first part of soy sauce, rice vinegar, toasted sesame oil and first part of cooking oil. (Can be done up to 5 days ahead)
  6. Make salad - Toss noodles, bok choy and carrots with dressing. (Can be done up to 1 day ahead)

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Make

  1. Heat a wok or skillet over medium-high heat. Add second part of cooking oil and then add tofu to heated oil. Add second part of soy sauce and tofu seasoning. Saute until crispy and brown on the outside, 5 to 7 minutes. Remove from heat.
  2. Toss tofu with soba noodle salad. Finish with lime juice and season to taste with salt, pepper or any of your preferred condiments - we love a few shakes of hot sauce!

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 (94)
Gluten-free (5)
Paleo (15)
Vegetarian (10)

45 reviews

We don't have a grill or grill pan so I cubed and sauteed the chicken and then tossed it into the salad rather than serving on top.

By: Kathryn
Posted: Jul 22, 2017
Diet: Original
0 Helpful

I skipped the bok choy since I don't like it raw, and used leftover coleslaw mix instead. I love the tofu. The salad I liked better in leftovers, probably because the dressing absorbed a bit more.

By: Chelsea
Posted: Jul 09, 2017
Diet: Vegetarian
0 Helpful

Pretty good and stayed good as leftovers.

By: Sundi
Posted: Jun 04, 2017
Diet: Paleo
0 Helpful

Yummy! Easy and healthy. 4-yr-old thought the chicken was a tad bit spicy, but she still ate it. Nice bok choy! Great for leftovers -- could make a bigger batch.

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

Added some sriracha as recommended, and loved this dish!

By: Jenna
Posted: Oct 11, 2016
Diet: Original
0 Helpful

The sauce was missing something...

By: Charissa
Posted: Jul 30, 2016
Diet: Vegetarian
0 Helpful