A rich brown sauce coats noodles, vegetables and tofu in this one-pan dish that comes together in a flash. This is an updated version of a classic Cook Smarts meal that was first featured in 2014.
Tofu - If tofu is packaged in water, press out liquid first. Slice into 1" / 2.5cm cubes. (Can be done 1 day ahead)
Make stir-fry sauce - Combine brown sugar, miso, vinegar, toasted sesame oil and soy sauce. (Can be done up to 5 days ahead)
Carrots - Chop carrots. (Can be done up to 5 days ahead)
Limes / Green onions - Prep as directed. Store limes, green parts of green onions and white parts of green onions separately. (Can be done 1 day ahead)
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
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.) Drain.
Heat a nonstick pan over medium-high heat. Add first part of cooking oil and then tofu to heated oil. Saute until tofu is golden brown, 5 to 6 minutes. Set aside.
Whisk together cornstarch and water.
Return pan to medium-high heat. Add second part of cooking oil and then carrots. Saute until carrots are nearly tender, 3 to 4 minutes. Add coleslaw mix and white parts of green onions and saute for 2 minutes more.
Pour stir-fry sauce over top and bring to a simmer. Add corn starch / water mixture, while stirring. Simmer until sauce has thickened slightly, ~2 minutes.
Remove from heat and stir in soba noodles and tofu. Squeeze juice from one of the lime wedges over top.
Serve tofu soba noodles with green parts of green onions on top and lime wedges and hot sauce on the side to use as garnishes. Enjoy!