Five-spice braised tofu and soba salad with baby bok choy and mint
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.
- 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
Cook the noodles
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.
Make the dressing
Toast the sesame seeds and brown the tofu
Assemble the noodle salad
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