Five-spice braised tofu and soba salad with bok choy and mint

vegetarian dairy free low calorie

This meal comes together so quickly because Hodo Soy’s braised tofu comes already seasoned with a traditional Chinese five-spice powder blending fennel, cinnamon, star anise, Sichuan pepper, and cloves for a warming blend of flavors with a gentle heat. The combination of the tofu and our soba noodles makes 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

Bring a medium sauce pot of water to a boil. Add the soba noodles and cook until tender, 4 to 5 minutes. Drain and rinse under cold water to stop the cooking.
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 a dry large frying pan over medium heat, toast the sesame seeds, stirring often, until lightly toasted, 3 to 5 minutes. Transfer to a plate.
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.
In a small bowl, stir together the tamari dressing base, ginger, and lime juice and season to taste with salt.


Chop the mint; assemble the tofu and soba salad

  • Strip the mint leaves from the stems; coarsely chop the leaves.
In a medium bowl, toss the soba noodles, bok choy, carrots, tofu, sesame seeds, and mint with as much tamari dressing as you like. Drizzle with 1 tablespoon oil and season to taste with salt.



Transfer the salad to individual bowls. Serve the lime wedges and remaining dressing on the side.

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

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