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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.

20-Minute Meal

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

Vegan, Dairy-Free

2 Servings, 690 Calories/Serving

20 Minutes

Hodo Soy’s organic tofu brings delicious warming spices to this easy vegan main-course salad. In just 20 minutes, you’ll have dinner ready to go.

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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.
  • 5 ounces soba noodles (buckwheat - wheat)
  • 1 or 2 heads organic baby bok choy (about 6 ounces total)
  • 1 organic carrot
  • ½ pound Hodo Soy organic braised tofu
  • 1-inch piece organic fresh ginger
  • 1 organic lime
  • Miso-tamari dressing base (white miso - gluten-free tamari - rice wine vinegar - sesame oil)
  • 4 or 5 sprigs organic fresh mint
  • 1 tablespoon toasted sesame seeds

Chef's Tip

Rinsing the cooked soba noodles in cold water not only cools them down and stops the cooking but also washes off excess starch that can interfere with their flavor. You can rinse them in a colander under tap water, or dump the drained noodles back into the empty pot, fill the pot with cold water, swish the noodles around with your hands, and then drain. Repeat until the water runs clear.

Nutrition per serving

Calories: 690, Protein: 31g (62% DV), Fiber: 10g (40% DV), Total Fat: 30g (46% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 8g, Saturated Fat: 2.5g (13% DV), Cholesterol: 0mg (0% DV), Sodium: 960mg (40% DV), Carbohydrates: 78g (26% DV), Total Sugars: 9g, Added Sugar: (tofu contains trace amounts of brown sugar): 0g (0% DV).
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.

Instructions

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

Wash produce before use

1

Cook the soba noodles

Bring a medium sauce pot of water to a boil. Add the soba noodles and cook until just tender, 4 to 5 minutes. Drain and rinse with cold water.
While the water heats and the soba noodles cook, prepare the vegetables and tofu.

2

Prep the vegetables

  • Trim the root ends from the bok choy; cut the bok choy in half lengthwise, then crosswise into ½-inch-wide pieces.
  • Scrub or peel the carrot and trim the ends; thinly slice the carrot on the diagonal.

3

Brown the tofu

  • Cut the tofu crosswise into ¼-inch-thick slices.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the tofu and cook, turning once, until lightly browned, 1 to 2 minutes per side. Transfer to a paper-towel-lined plate. Add more oil between batches if needed.

4

Make the miso-tamari dressing

  • Grate or peel and finely chop enough ginger to measure 1 teaspoon [2 tsp].
  • Juice half the lime; cut half into wedges for garnish. [Juice 1 lime; cut 1 lime into wedges.]
In a small bowl, stir together the miso-tamari dressing base, ginger, and lime juice; season to taste with salt.

5

Chop the mint; toss the salad

  • Strip the mint leaves from the stems; coarsely chop the leaves.
In a large bowl, gently toss together the soba noodles, bok choy, carrot, tofu, sesame seeds, and mint with as much miso-tamari dressing as you like (set aside any remaining dressing for serving). Drizzle with 1 tablespoon [2 TBL] oil and season to taste with salt.

6

Serve

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

Kids Can!

  • Juice the lime.
  • Stir the miso-tamari dressing.
  • Strip the mint leaves.

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