Batch and prep · Japanese
Sesame Tofu and Edamame Soba Bowls
Crispy sesame tofu, soba, edamame and crunchy vegetables.
Buckwheat soba noodles are nutty and good cold, so these bowls are made for packing. Cornstarch-dusted tofu crisps in a hot pan and gets glazed in sesame-soy sauce. Edamame and crisp vegetables add crunch and even more plant protein.
Ingredients
For 4 bowls.
Sesame tofu
- 2 (14 oz) blocks extra-firm tofu, pressed
- 2 tablespoons cornstarch
- 1 tablespoon canola oil
Sauce
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1 teaspoon grated fresh ginger
Noodles and vegetables
- 8 oz soba noodles
- 2 cups frozen shelled edamame
- 2 carrots, cut into ribbons
- 1 English cucumber, cut into matchsticks
- 3 scallions, sliced
- 1 tablespoon sesame seeds
Method
Cut the pressed tofu into 3/4-inch cubes and toss with the cornstarch. Stir the sauce ingredients together.
Fry the tofu in the oil in a wide nonstick pan over medium-high heat, turning every couple of minutes, for 8 to 10 minutes until every side is golden and crisp.
The rest of the method is in Short Order Pro
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Tips
- Press the tofu for 10 minutes between towels so it crisps instead of steaming.
- Rinse the soba well in cold water to wash off the starch.
Food photo is AI-generated to show the finished dish. Recipe written with AI and checked by our QA process; nutrition computed from USDA data.
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