Five-spice braised tofu and soba noodles with miso-tamari dressing

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

20-Minute Meal

Five-spice braised tofu and soba noodles with miso-tamari dressing

Vegan, Dairy-Free

2 Servings, 660 Calories/Serving

20 Minutes

Hodo’s organic tofu and fresh soba noodles pack protein-rich flavor into this quick and simple plant-based meal.

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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.
  • 7 ounces fresh soba noodles
  • 2 heads organic baby bok choy
  • 1 or 2 cloves organic peeled fresh garlic
  • 1-inch piece organic fresh ginger
  • 3 ounces organic shredded carrots
  • ½ pound Hodo organic braised tofu
  • 1 organic lime
  • 4 or 5 sprigs organic fresh mint
  • Sun Basket miso-tamari dressing base (miso - gluten-free tamari - rice wine vinegar - toasted sesame oil)
  • 1 teaspoon shichimi togarashi

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 their flavor. You can rinse them in a colander under tap water, or dump the drained noodles back into the empty pot, fill the pot with cold water, swish the noodles around with your hands, and then drain. Repeat until the water runs clear.

Ingredient IQ

In Japanese, shichimi togarashi literally translates to “seven-flavor chile pepper.” Along with dried chile flakes, the seasoning blend typically includes dried orange peel, Sichuan peppercorns, and dried seaweed. It was likely invented in the 17th century by medicinal herb sellers in Edo (now Tokyo). Sprinkle any leftovers on your morning scrambled eggs or on your lunchtime chicken, pork, tofu, or steamed vegetables.

Nutrition per serving

Calories: 660, Protein: 36g (72% DV), Fiber: 12g (48% DV), Total Fat: 27g (42% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 6g, Saturated Fat: 2.5g (13% DV), Cholesterol: 105mg (35% DV), Sodium: 990mg (41% DV), Carbohydrates: 76g (25% DV), Total Sugars: 7g, Added Sugar: 0g (0% DV).
Contains: Eggs, 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

Bring a medium sauce pot of water to a boil. Add the soba noodles and cook until just tender, 2 to 4 minutes. Drain and rinse with cold water.
While the water heats and the soba noodles cook, prepare the vegetables.

2

Prep and cook the vegetables

  • Trim the root ends from the bok choy; cut the bok choy in half lengthwise, then crosswise into ½-inch-wide pieces.
  • Finely chop, press, or grate the garlic.
  • Grate or peel and finely chop enough ginger to measure 1 teaspoon [2 tsp].
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the carrots, bok choy, garlic, and ginger and cook, stirring occasionally, until the vegetables are crisp-tender and the garlic and ginger are fragrant, 2 to 3 minutes. Transfer to a plate. Wipe out the pan.
While the vegetables cook, prepare the tofu.

3

Prep and brown the tofu

  • Cut the tofu crosswise into ¼-inch-thick slices.
In the same pan used for the vegetables, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. 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.
While the tofu cooks, prepare the remaining ingredients.

4

Prep the remaining ingredients; finish the dish

  • Juice half the lime; cut half into wedges for garnish. [Juice 1 lime; cut 1 lime into wedges.]
  • Strip the mint leaves from the stems; coarsely chop the leaves.
In a small bowl, stir together the miso-tamari dressing base and lime juice; season to taste with salt.
In a large bowl, gently toss together the soba noodles, vegetables, tofu, and mint with as much miso-tamari dressing as you like (set aside any remaining dressing for serving). Season to taste with salt.

Serve

Transfer the salad to individual bowls and garnish with the shichimi togarashi. Serve the lime wedges and any remaining dressing on the side.

Kids Can!

  • Press the garlic (if you have a press).
  • Measure the ginger.
  • Juice the lime.
  • Strip the mint leaves.
  • Stir the miso-tamari dressing.

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