Description
This vegan soba bowl with tofu is a flavor-packed summertime meal. Great for weeknights, meal prep, and office lunches.
Ingredients
Scale
For the Tofu and Noodles
- One 14-ounce block extra firm tofu* (see note below)
- 1 tablespoon soy sauce or tamari
- 1 tablespoon maple syrup or honey
- 1/4 teaspoon freshly ground black pepper
- About 1 tablespoon neutral oil, like avocado or refined coconut
- One 8-ounce package dry soba noodles (or any other noodles)
- 2 small cucumbers (preferably Persian), thinly sliced
- 1/3 cup chopped roasted unsalted peanuts*
- 2 scallions, white and green parts, thinly sliced
For the Dressing
- 1-inch knob fresh ginger, peeled and finely minced (about 1 tablespoon)
- 1 small garlic clove, crushed, grated, or finely minced
- 3 tablespoons soy sauce or tamari
- 1 1/2 tablespoons seasoned rice vinegar
- 1 tablespoon toasted sesame oil
Instructions
- Place the tofu in a tofu press, or: place it on a plate, then top with another plate or cutting board, and weigh it down with something heavy, like a couple of cans, to squeeze out as much water as possible. Set aside for 15 minutes, periodically draining off the excess water.
- Cut the tofu into 1-inch cubes and place in a medium bowl. Drizzle with 1 tablespoon each soy sauce and maple syrup, and the black pepper. Toss to coat. Set aside for 10 minutes.
- In a large non-stick skillet over medium heat, heat enough oil to lightly coat the bottom. Add the tofu in a single layer and cook until it forms a brown crust, about 2 minutes; watch it carefully since it can burn quickly. Brown the tofu on most sides, cooking it for about 8 minutes total.
- Meanwhile, bring a medium pot of water to a boil for the noodles.
- While you wait for the water, make the dressing by whisking all the dressing ingredients together in a bowl large enough to accommodate the noodles later.
- Cook the noodles according to package directions (being careful not to overcook), then drain and rinse thoroughly under cold running water, separating the strands with your hands to wash off any remaining starch.
- Transfer the noodles to the bowl with the dressing, and add cucumbers, and most of the scallions and peanuts. (I like to toss with my hands to prevent the noodles from breaking.)
- To serve, divide the noodles among 4 bowls and top with the tofu. Garnish with the remaining peanuts and scallions.
Notes
- If you have “super firm” tofu, skip the pressing step.
- If you don’t have peanuts – or have an allergy – garnish with sesame seeds instead.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 520
