Wok-Tossed Tofu Soba
Gluten-free 100% buckwheat soba noodles stir-fried with cubed extra firm tofu, vibrant edamame, and crisp baby bok choy in a ginger-tamari glaze.
- Prep: 15 min
- Cook: 15 min
- Total: 30 min
- Servings: 6
- Cuisine: Japanese
- Difficulty: Easy
Dietary
- Vegetarian
- Vegan
- Pescatarian
- Gluten-Free
- Dairy-Free
- Nut-Free
- Egg-Free
- Low-Sodium
- High-Fiber
- Low-Sugar
- Low-Cholesterol
- Low-Saturated-Fat
- Low-Fat
- Low-Calorie
Tags
- quick
- stir-fry
- savory
- healthy
- tangy
Ingredients
- 16 ounce extra firm tofu (pressed and cubed)
- 10 ounce 100% buckwheat soba noodles (dry)
- 2.5 cup frozen shelled edamame (thawed)
- 1.5 pound bok choy (trimmed and chopped)
- 2.5 tablespoon reduced sodium tamari
- 2 tablespoon rice vinegar
- 1 teaspoon ginger powder
- 1.5 tablespoon grapeseed oil
- 0.25 teaspoon stevia powder
- 0.5 teaspoon black pepper (ground)
Instructions
- Bring a large pot of water to a boil. Cook 100% buckwheat soba noodles for 5 minutes until tender, drain thoroughly, rinse with cold water to prevent sticking, and set aside.
- In a small bowl, whisk together reduced sodium tamari, rice vinegar, ginger powder, stevia powder, and black pepper to create the sauce.
- Heat grapeseed oil in a large wok or skillet over medium-high heat. Add cubed extra firm tofu and sear for 6 minutes, turning occasionally until golden brown on all sides.
- Add frozen shelled edamame and bok choy to the wok, stir-frying for 3 minutes until the greens are tender and vibrant.
- Add the cooked soba noodles and the prepared tamari sauce to the wok, tossing everything continuously for 1 to 2 minutes until heated through and evenly coated.
- Portion into 6 bowls and serve immediately while hot.
Notes
Ensure soba noodles are 100% pure buckwheat for certified gluten-free cooking.
Nutrition (per serving)
- Calories: 358
- Protein: 23.4 g
- Carbohydrates: 44.5 g
- Fat: 8.6 g
- Fiber: 9.4 g
- Sodium: 420 mg
- Saturated Fat: 1.2 g
- Sugar: 2.8 g