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

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

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

Dairy-Free, Vegetarian

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.

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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.
  • 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

Nutrition per serving

Calories: 570, Protein: 24 g, Fiber: 9 g, Total Fat: 28 g, Monounsaturated Fat: 12.5 g, Polyunsaturated Fat: 10 g, Saturated Fat: 2.5 g, Cholesterol: 0 mg, Sodium: 1210 mg, Carbohydrates: 57 g, Added Sugar: 0 g.
Contains: 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.


2-serving instructions (4-serving modifications in red)

Wash produce before use


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.

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