Pan-Seared Tofu Soba Noodles

Crispy golden tofu cubes tossed with chilled soba noodles, shelled edamame, crunchy red bell peppers, and a savory sesame-peanut dressing.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 6
• Cuisine: Japanese
• Difficulty: Easy
• Cost: $3.21/serving

Dietary

• Vegetarian
• Pescatarian
• Dairy-Free
• Egg-Free
• Low-Cholesterol

Tags

• quick
• healthy
• stir-fry
• sauté
• savory
• fresh
• sweet
• tangy
• rich

Ingredients

• 28 ounce extra-firm tofu (drained, pressed, and cut into 3/4-inch cubes)
• 9 ounce soba noodles (dry)
• 3 cup shelled edamame (thawed)
• 2 red bell peppers (seeded and thinly sliced)
• 0.5 cup peanut butter (creamy)
• 0.25 cup tamari
• 2 tablespoon toasted sesame oil
• 2 tablespoon honey
• 2 tablespoon rice vinegar
• 1 tablespoon fresh ginger (minced)
• 2 tablespoon olive oil
• 0.25 cup peanuts (chopped)

Instructions

1. Bring a large pot of water to a rolling boil over high heat, add the soba noodles, and cook for 5 minutes until tender, then drain and rinse under cold water.
2. In a medium bowl, whisk together the peanut butter, tamari, toasted sesame oil, honey, rice vinegar, minced fresh ginger, and 3 tablespoons of warm water until smooth and emulsified.
3. Heat olive oil in a large nonstick skillet over medium-high heat. Add the cubed extra-firm tofu in a single layer and sear for 8 to 10 minutes, turning occasionally, until golden-brown and crisp on all sides.
4. In a large serving bowl, combine the chilled soba noodles, seared tofu, thawed shelled edamame, and sliced red bell pepper.
5. Pour the peanut dressing over the noodle mixture and toss gently until thoroughly coated. Garnish with chopped roasted peanuts before serving.

Notes

Tofu presses best when wrapped in paper towels under a heavy skillet for 10 minutes before cubing.

Nutrition (per serving)

• Calories: 651
• Protein: 29.3 g
• Carbohydrates: 26.2 g
• Fat: 37.5 g
• Fiber: 7.6 g
• Sodium: 1206 mg
• Saturated Fat: 7.4 g
• Sugar: 12.6 g