Garlic Tofu and Poblano Soba Noodle Stir-Fry

Crispy pan-seared tofu, edamame, and smoky poblano peppers tossed with buckwheat soba noodles in a tangy garlic-ginger soy sauce.

• Prep: 15 min
• Cook: 20 min
• Total: 35 min
• Servings: 4
• Cuisine: Japanese
• Difficulty: Easy

Dietary

• Vegetarian
• Vegan
• Dairy-Free
• Egg-Free
• Pescatarian
• Nut-Free
• High-Protein
• Low-Calorie
• Low-Saturated-Fat
• Low-Cholesterol
• High-Fiber
• Low-Fat
• Low-Sodium
• Low-Sugar

Tags

• stir-fry
• healthy
• spicy
• savory
• tangy

Ingredients

• 2 package extra firm tofu (14 oz each, drained, pressed, and cubed)
• 1 package dry soba noodles (8 oz package)
• 1 package frozen shelled edamame (10 oz package, thawed)
• 2 poblano peppers (seeded and sliced into thin strips)
• 1 red bell pepper (seeded and sliced into thin strips)
• 4 clove garlic (minced)
• 1 piece fresh ginger (peeled and minced)
• 0.25 cup reduced-sodium soy sauce
• 1 tablespoon toasted sesame oil
• 2 tablespoon rice vinegar
• 1 tablespoon sriracha sauce
• 1 bunch green onion (thinly sliced)

Instructions

1. Bring a large pot of water to a boil. Add dry soba noodles and cook for 5 minutes until tender. Drain well and rinse briefly under cold water to prevent sticking.
2. Press extra firm tofu thoroughly with paper towels to remove moisture, then cut into 3/4-inch cubes. Heat 1/2 tablespoon toasted sesame oil in a large wok or skillet over medium-high heat. Add cubed tofu and sear for 8-10 minutes, turning occasionally until golden brown on all sides. Transfer cooked tofu to a plate.
3. Heat remaining 1/2 tablespoon toasted sesame oil in the same pan. Add sliced poblano pepper and red bell pepper, sautéing over medium-high heat for 4 minutes until softened and lightly browned.
4. Stir in minced garlic, fresh ginger, and frozen shelled edamame. Cook for 2 minutes until fragrant and edamame is warmed through.
5. In a small bowl, whisk together reduced-sodium soy sauce, rice vinegar, and sriracha sauce.
6. Return cooked dry soba noodles and seared extra firm tofu to the skillet with the vegetables. Pour the sauce mixture over top and toss over medium heat for 2 minutes until thoroughly heated and well coated. Garnish with sliced green onion before serving.

Notes

Store leftover portions in airtight glass containers for up to 4 days. Reheat gently in a microwave or skillet with a splash of water to loosen the noodles.

Nutrition (per serving)

• Calories: 465
• Protein: 34 g
• Carbohydrates: 54 g
• Fat: 13 g
• Fiber: 9 g
• Sodium: 480 mg
• Saturated Fat: 1.8 g
• Sugar: 5 g