Name: Ginger tofu soba bowls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 16 oz extra-firm tofu, pressed and cubed; 8 oz soba noodles; 8 oz mushrooms, sliced; 4 baby bok choy, chopped; 1 Tbsp low-sodium soy sauce; 2 Tbsp fresh lime juice; 1 Tbsp rice vinegar; 1 Tbsp maple syrup; 1 Tbsp grated fresh ginger; 4 cloves garlic, minced; 1 Tbsp cornstarch; ½ tsp black pepper; ½ tsp smoked paprika; 1 Tbsp sesame oil; ¼ cup water; 1 Tbsp toasted sesame seeds; 2 green onions, thinly sliced; ¼ tsp red pepper flakes; 2 Tbsp chopped cilantro or parsley

Preparation

Cook the soba noodles according to package directions. Drain, rinse well with cool water, and set aside.
In a small bowl, whisk together the low-sodium soy sauce, lime juice, rice vinegar, maple syrup, ginger, garlic, water, black pepper, smoked paprika, and red pepper flakes if using.
Toss the tofu cubes with cornstarch until lightly coated.
Heat the sesame oil in a large skillet over medium-high heat. Add the tofu and cook for 8 to 10 minutes, turning occasionally, until golden on most sides.
Add the mushrooms to the skillet and cook for 4 to 5 minutes, stirring often, until browned and softened.
Add the bok choy and cook for 2 to 3 minutes, until just tender.
Pour in the sauce and toss for 1 to 2 minutes, until glossy and heated through. If needed, add a splash of water to loosen the sauce.
Divide the soba noodles into 4 bowls, top with the tofu and vegetables, and finish with sesame seeds, green onions, and cilantro or parsley if using.
Serve warm.

Ginger tofu soba bowls

Ingredients

Optional:

Preparation

Nutrition

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