About the Recipe
This dish is everything we love about a great noodle bowl: it’s quick, comforting, and nourishing. Made with buckwheat soba (a complete protein!), crispy tofu, crunchy veggies, and a zesty tamari-ginger dressing, this one-pan wonder is perfect for a weeknight dinner or healthy lunch prep. Top with sesame seeds and enjoy warm or chilled!
Ingredients
8–10 oz dried buckwheat soba noodles
12 oz extra firm tofu
1–2 tablespoons avocado oil
2 tablespoons toasted sesame oil
1 tablespoon maple syrup (or honey)
1 tablespoon rice vinegar
¼ cup tamari, shoyu or soy sauce
4 large garlic cloves, minced
1 tablespoon grated ginger root
⅛ tsp dried chili peppers (or to taste), optional
1 bunch of bok choy, chopped
4–5 green onions, sliced
Zest of ½ lemon
Sesame seeds, for garnish
Preparation
Cook the soba noodles. Cook soba noodles according to package directions, usually about 6–8 minutes. They should be al dente. Drain and set aside.
Prepare the tofu. Slice tofu into 2-inch pieces and sauté in a seasoned pan with a little avocado oil until golden brown on both sides. Set aside.
Make the sauce. In a medium bowl, whisk together toasted sesame oil, maple syrup, rice vinegar, tamari, minced garlic, grated ginger, and dried chili flakes (if using).
Sauté the vegetables. In a large pot or pan, warm avocado oil over medium heat. Add bok choy and stir until slightly wilted.
Combine all ingredients. Add cooked noodles, sauce, lemon zest, and sliced green onions to the pan. Cook for 1–2 minutes, mixing gently until everything is well coated and heated through.
Serve and garnish. Top with the crispy tofu and toasted sesame seeds. Serve warm.