Tofu Soba Noodles
with carrots / coleslaw mix
Ingredients
- Tofu, extra firm (vacuum packed preferable) - 16 oz, 1" / 2.5cm cubes
- Brown sugar - 2 tsp
- Miso paste, any color - 1 tsp
- Vinegar, rice - 1 Tbsp
- Oil, toasted sesame - 1 Tbsp
- Soy sauce, low-sodium - 1/3 cup
- Carrots - 8 oz, chopped
- Limes - 1, wedges
- Green onions - 2 stalks, green and white parts chopped and separate
- Noodles, soba - 8 oz (sub spaghetti)
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Cornstarch - 2 tsp
- Water - 3 Tbsp
- Coleslaw mix - 5 oz
- Hot sauce of choice - for serving
Nutrition Facts
Prep
- 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)
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Make
- 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!
Nutrition Facts
Reviews
Ratings
39 reviews
Doubled the stir-fry sauce. Can't have too much sauce! Update: we have gone vegan and this vegetarian meal also qualifies as vegan! Yeah!
0 HelpfulLoved this! We loaded up on veggies - threw in a whole package of this kale coleslaw mix from the grocery store and some chopped up spinach. Would probably add more toasted sesame seed oil/less soy sauce next time but over all really enjoyed it and came together quickly!
0 HelpfulThe soy sauce is heavy. I may dim it down some next time otherwise it's a good dish. Needs something nutty also.
0 HelpfulMy family said "yummy" and the kids wanted it in their lunches for the next day. The chicken could be tossed with a little of the stir fry sauce, just a little dry.
0 Helpful