Lunch · Japanese · 10 min
Spicy Soba Noodles with Pan-Seared Tofu and Edamame
- Calories
- 428
- Protein
- 26g
- Carbs
- 38g
- Fat
- 18g
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)
Method
- 01Cook soba noodles according to package directions. Drain, rinse with cold water, and set aside.
- 02While noodles cook, prepare the sauce: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, gochugaru, minced garlic, and grated ginger.
- 03Heat 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.
- 04In 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.
- 05Add 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.
- 06Serve immediately.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
