Braised tofu and soba noodle salad with miso-tamari dressing

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Braised tofu and soba noodle salad with miso-tamari dressing

Vegan, Dairy-Free

2 Servings, 640 Calories/Serving

15 Minutes

Need a quick noodle fix? Made with five-spiced tofu, wholesome soba, and our miso-tamari dressing, these vegan noodle bowls are ready in just 15 minutes.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ pound Hodo organic braised tofu
  • 5 ounces soba noodles
  • 1 organic lime
  • 1 organic Bartlett or other pear
  • 4 or 5 sprigs organic fresh cilantro
  • Sun Basket miso-tamari dressing base (miso - gluten-free tamari - rice vinegar - toasted sesame oil)
  • 3 ounces organic shredded red or other cabbage
Chef's Tip
Rinsing the cooked soba noodles in cold water not only cools them down and stops the cooking but also washes off excess starch that can interfere with the flavor. You can rinse them in a colander under tap water, or dump the drained noodles back into the emptied pot, fill the pot with cold water, swish the noodles around with your hands, and then drain.

Nutrition per serving

Calories: 640, Protein: 30g (60% DV), Fiber: 11g (44% DV), Total Fat: 22g (34% DV), Monounsaturated Fat: 7g, Polyunsaturated Fat: 5g, Saturated Fat: 2g (10% DV), Cholesterol: 0mg (0% DV), Sodium: 1320mg (55% DV), Carbohydrates: 84g (28% DV), Total Sugars: 21g, Added Sugars: 0g (0% DV).
Contains: Wheat, Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the soba noodles and tofu

  • Cut the tofu into 1-inch cubes.
Bring a medium sauce pot of water to a boil. Add the soba noodles and cook until just tender, 2 to 3 minutes. Drain and rinse with cold water.
Meanwhile, in a large frying pan over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Working in batches if needed, add the tofu, season with salt and pepper, and cook, turning occasionally, until lightly browned and crisp, 3 to 5 minutes. Transfer to a paper-towel-lined plate. Add more oil between batches if needed. While the soba noodles and tofu cook, prepare the remaining ingredients.

2

Prep the remaining ingredients; assemble the salad

  • Juice the lime.
  • Peel the pear, if desired; core and cut into ¼-inch-thick slices.
  • Coarsely chop the cilantro for garnish.
In a large bowl, stir together 2 tablespoons [¼ cup] lime juice and half the miso-tamari dressing base (set aside the remaining dressing for serving). Season to taste with salt and pepper. Add the soba noodles, tofu, pear, and cabbage and toss to combine. Season to taste with salt and pepper.

Serve

Transfer the tofu and soba noodle salad to individual bowls and garnish with the cilantro. Serve the remaining dressing on the side.
Kids Can!
  • Time the soba noodles.
  • Juice the lime.
  • Stir the miso-tamari dressing.
  • Assemble the salad.
  • Garnish with the cilantro.