Sesame Soba Noodle Bowls

Name: Sesame Soba Noodle Bowls
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 5 oz dry soba noodles; 14 oz extra firm tofu, drained; 1 1/2 cups frozen shelled edamame, thawed; 2 cups shredded red cabbage; 3 medium carrots, shaved into ribbons; 1/4 cup Wegmans Organic Sesame Garlic Sauce; Optional: green onions and sesame seeds for garnish; 1/4 cup Roland Roasted Garlic Tahini; 1/4 cup water; 3 tbsp mirin; 2 tbsp low sodium soy sauce; 2 tbsp lime juice or rice vinegar; 1/2 tbsp sesame oil; 1/2 tbsp fresh grated ginger or ginger paste; 1/2 tsp salt

User Reviews

4.8

12 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 5 mins
Servings
4 servings
Calories
468 kcal
Course
Main Course
Cuisine
Asian

Sesame Soba Noodle Bowls

Iris Warren

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

5 oz dry soba noodles (140 grams)
14 oz extra firm tofu, drained (397 grams)
1 1/2 cups frozen shelled edamame, thawed (225 grams)
2 cups shredded red cabbage (85 grams)
3 medium carrots, shaved into ribbons
1/4 cup Wegmans Organic Sesame Garlic Sauce (2 fl oz)
Optional: green onions and sesame seeds for garnish

Dressing

1/4 cup Roland Roasted Garlic Tahini
1/4 cup water
3 tbsp mirin
2 tbsp low sodium soy sauce
2 tbsp lime juice or rice vinegar
1/2 tbsp sesame oil
1/2 tbsp fresh grated ginger or ginger paste
1/2 tsp salt

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Instructions

Press tofu. Place tofu on a paper towel lined plate, then cover with another paper towel, and place another plate on top to press the excess liquid out of the tofu. Set aside in the refrigerator for 20 mins.
Prepare dressing. Whisk together all dressing ingredients until smooth. Set aside.
Bake tofu. After the tofu has been pressed, remove from refrigerator and cut into bite size chunks (about 1/2" square). Pre-heat oven to 425° and line a baking sheet with SILPAT (if desired). Toss tofu chunks with sesame garlic sauce and bake for 20 minutes at 425°. Flip tofu, then reduce heat to 350° and bake another 10-15 minutes or until crisp and edges of tofu are browned.
Prepare noodles. Cook noodles according to package directions, ensuring you do not cook them beyond al dente. Drain immediately and rinse in cold water. Shake well to drain water, then toss with dressing to avoid sticking.
Add edamame and carrot ribbons to noodle mixture and mix to coat everything evenly in sauce. Add to serving dish or meal prep container.
Assemble. If meal prepping, lay down a layer of shredded red cabbage in 2nd compartment of meal prep container. Add baked tofu on top.

Notes

If meal prepping this dish, do not mix cabbage with noodles or everything will turn pink and the cabbage will get soggy.
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