lunch

Spicy Soba Noodles with Pan-Seared Tofu and Edamame

Name: Spicy Soba Noodles with Pan-Seared Tofu and Edamame
Ingredients: 4 oz (113 g) Soba noodles; 7 oz (198 g) Extra-firm tofu, pressed and cubed; 3 oz (85 g) Shelled edamame, frozen; 2 tbsp Soy sauce (low sodium); 1 tbsp Rice vinegar; 1 tsp Sesame oil; 1 tsp Gochugaru (Korean chili flakes); 1 clove (about 3g) Garlic, minced; 1 tsp (about 3g) Ginger, grated; 1.5 tsp Neutral cooking oil (e.g. canola)

Nutrition

428

kcal

Calories

Protein

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(10)

Soba noodles4 oz (113 g)

Extra-firm tofu, pressed and cubed7 oz (198 g)

Shelled edamame, frozen3 oz (85 g)

Soy sauce (low sodium)2 tbsp

Rice vinegar1 tbsp

Sesame oil1 tsp

Gochugaru (Korean chili flakes)1 tsp

Garlic, minced1 clove (about 3g)

Ginger, grated1 tsp (about 3g)

Neutral cooking oil (e.g. canola)1.5 tsp

Instructions

Cook soba noodles according to package directions. Drain, rinse with cold water, and set aside.

While noodles cook, prepare the sauce: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, gochugaru, minced garlic, and grated ginger.

Heat 1 tsp of the neutral cooking oil in a non-stick skillet over medium-high heat. Add the pressed and cubed tofu and pan-sear for 5-7 minutes per side, until golden brown and crispy.

In the same skillet (or a separate pot), heat the remaining 0.5 tsp of neutral cooking oil. Add the shelled edamame and cook for 2-3 minutes until heated through.

Add the cooked soba noodles and the prepared sauce to the skillet with the edamame. Toss well to coat. Add the pan-seared tofu and gently toss to combine.

Serve immediately.