Japanese-inspired

Crispy Tofu Edamame Soba Bowls

A plant-protein noodle bowl with crisp tofu, edamame, soba, cucumber, carrots, and a sesame-lime dressing.

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Crispy Tofu Edamame Soba Bowls

Plant-protein bowls work best when they have contrast.

Crisp tofu, tender soba, chilled cucumber, carrots, and edamame make this bowl feel deliberate instead of like separate leftovers in one container.

Pressing the tofu and coating it lightly with cornstarch gives the edges enough crunch to hold up under the sesame-lime dressing.

The edamame adds extra protein without making the bowl heavy.

This is good warm or cold, which makes it useful for lunch prep.

Keep the dressing separate if you want the tofu to stay crisp longer.

For another recipe in this seed collection, try Crispy Tofu Lettuce Cups or Miso Butter Salmon Rice Bowls.

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Directions

  1. Toss tofu with cornstarch and a pinch of salt.
  2. Heat oil in a nonstick skillet over medium-high heat. Cook tofu for 8 to 10 minutes, turning until crisp on several sides.
  3. Cook soba according to package directions, adding edamame during the final minute. Rinse briefly under cool water and drain well.
  4. Whisk soy sauce, lime juice, sesame oil, honey, and 2 tablespoons water.
  5. Divide soba, edamame, cucumber, carrot, and tofu among bowls.
  6. Drizzle with dressing just before serving.

Nutrition

Nutrition Information

Estimated per serving: 520 calories, 28 g protein, 62 g carbohydrates, 19 g fat.

Variations

Recipe Variations

- Use peanut dressing instead of sesame-lime.
- Swap soba for brown rice.
- Add shredded cabbage for more crunch.

Notes

  • Pat tofu dry after pressing so the cornstarch sticks.
  • Rinse soba lightly to keep the noodles from clumping.
  • Pack tofu separately for the crispest leftovers.

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