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

2
Servings
610
Cal/serving
25
Min
vegetarian gluten free dairy free

Hodo Soy’s braised tofu is seasoned with a traditional Chinese five-spice powder that combines fennel, cinnamon, star anise, Szechuan pepper and cloves for a warming blend of flavors with a gentle heat. The combination of the tofu and our gluten-free buckwheat soba noodles makes this a protein-rich vegetarian meal that’s equal parts healthy and satisfying.

Ingredients

  • 5 ounces soba noodles
  • 8 ounces braised Hodo Soy tofu
  • ½ ounce ginger
  • 1-2 carrots
  • 6 ounces baby bok choy
  • Fresh mint
  • 1 lime
  • 3 tablespoons tamari dressing base (tamari-yellow miso-rice wine vinegar-sesame oil)
  • 1 tablespoon sesame seeds
  • 8 ounces braised Hodo Soy tofu
  • ½ ounce ginger
  • 1-2 carrots
  • 6 ounces baby bok choy
  • Fresh mint
  • 1 lime
  • 3 tablespoons tamari dressing base (tamari-yellow miso-rice wine vinegar-sesame oil)
  • 1 tablespoon sesame seeds

Instructions

1

Cook the noodles

In a sauce pot, bring 4-quarts salted water to a boil, add the soba noodles and cook until tender, 4 to 5 minutes. When done, drain the noodles in a colander, and run under cold water to stop the cooking. While the water heats, prepare the other ingredients.

2

Prep the tofu and vegetables

  • Cut the tofu crosswise into thin slices.
  • Peel the ginger and finely chop.
  • Scrub the carrots, trim the top and then cut diagonally into thin slices.
  • Rinse the bok choy, trim the root end; cut in half lengthwise and then into thin, half-moon slices.
  • Pick the mint leaves from the stems and coarsely the leaves. Discard the stems.
  • Cut the lime in half; juice one half and cut the other half into wedges.

3

Make the dressing

In a bowl, combine the dressing base, ginger and lime juice, and season with salt.

4

Toast the sesame seeds and brown the tofu

In a dry pan over medium heat, toast the sesame seeds until lightly toasted, 3 to 5 minutes. Transfer to a plate and set aside.
In the same pan, warm 1-2 teaspoons oil until hot but not smoking. Add the tofu and cook, turning once, until lightly browned, 1 to 2 minutes on each side. Transfer the tofu to a paper towel-lined plate to drain.

5

Assemble the noodle salad

In a mixing bowl, toss the noodles, tofu, bok choy, carrots, sesame seeds, mint with the desired amount of dressing to coat and until well combined.

6

Serve

Transfer the noodle salad to individual bowls and serve with the lime wedges on the side.

Nutrition per serving: Calories 610, Protein: 25 g, Total Fat: 28 g, Monounsaturated Fat: 11 g, Polyunsaturated Fat: 6 g, Saturated Fat: 2 g, Cholesterol: 0 mg, Carbohydrates: 67 g, Fiber: 10 g, Added Sugar: 2 g, Sodium: 1090 mg

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