Five-spice braised tofu and soba salad with bok choy and mint
Vegetarian, Dairy Free, Low Calorie
2 Servings, 570 Calories/Serving, 20 Minutes
This meal comes together so quickly because Hodo Soy’s braised tofu is seasoned with a traditional Chinese five-spice powder that combines fennel, cinnamon, star anise, Sichuan pepper, and cloves for a warming mix of flavors with a gentle heat. The tofu and soba noodles help make this a protein-rich vegetarian meal that’s equal parts healthy and satisfying.
- ¼ pound soba noodles
- 1 or 2 heads baby bok choy
- 1 or 2 carrots
- ½ pound braised Hodo Soy tofu
- 1 tablespoon sesame seeds
- Fresh ginger
- 1 lime
- Tamari dressing base (gluten free tamari - yellow miso - rice wine vinegar - sesame oil)
- Fresh mint
Cook the soba noodles
While the water heats and the noodles cook, prepare the vegetables, sesame seeds, and tofu.
Prep the vegetables
- Trim the root end from the bok choy; cut the bok choy in half lengthwise, then into thin half-moons.
- Scrub or peel the carrots and trim off the tops; thinly slice the carrots on the diagonal.
Toast the sesame seeds and brown the tofu
- Cut the tofu into thin slices.
In the same pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the tofu and cook, turning once, until lightly browned, 1 to 2 minutes per side. Transfer the tofu to a paper-towel-lined plate.
Make the tamari dressing
- Grate or peel and finely chop the ginger.
- Juice half the lime; cut half into wedges and set aside for garnish.
Chop the mint; assemble the tofu and soba salad
- Strip the mint leaves from the stems; coarsely chop the leaves.
Nutrition per serving: Calories: 570, Protein: 24 g, Total Fat: 28 g, Monounsaturated Fat: 12.5 g, Polyunsaturated Fat: 10 g, Saturated Fat: 2.5 g, Cholesterol: 0 mg, Carbohydrates: 57 g, Fiber: 9 g, Added Sugar: 0 g, Sodium: 1210 mg
Contains: soy, wheat