Cold noodle bowls are one of my favorite things to make when the weather warms up. This version has crispy tofu, a creamy almond-ginger dressing, and plenty of savory flavor throughout. It makes a great dinner, and whatever’s left is easy to pack up for a lunch you’ll look forward to the next day.
Cold Soba Bowl with Crispy Tofu
4-6
Prep time:
30 min
Cook time:
35 min
Ingredients for Tofu
- 1 (12-ounce) block organic extra-firm tofu, cut into 1-inch-thick slices
- 1 tablespoon arrowroot powder
- 1 tablespoon avocado oil
- 8 ounces buckwheat soba noodles
- 1 teaspoon sesame oil
- 1 medium zucchini, halved crosswise and julienned
Ingredients for Mushrooms
- 1 teaspoon sesame oil
- 4½ cups sliced shiitake
- 4 heads bok choy, roughly chopped
- 2 garlic cloves, thinly sliced
- 1 tablespoon gluten-free tamari
Ingredients for Dressing
- ½ cup smooth almond butter
- 1 tablespoon grated fresh ginger
- ¼ cup warm water
- 2 tablespoons lime juice
- 1 tablespoon maple syrup
- 1 tablespoon gluten-free tamari
- 1 teaspoon sesame oil
- 1 teaspoon sriracha
Garnish
- 1 cup roughly chopped fresh cilantro leaves
- ½ cup thinly sliced scallions
- 2 tablespoons toasted sesame seeds
Step 1
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Step 2
For the tofu: Arrange the tofu slices on a clean kitchen towel or paper towels. Cover with another kitchen towel (or paper towels) and place a heavy pan on top. Let the tofu drain for at least 15 minutes.
Step 3
Cut the tofu into cubes. In a large bowl, mix the arrowroot powder and avocado oil until no clumps remain. Add the tofu pieces and toss to coat. Transfer to the baking sheet and bake, flipping halfway through, for 20 to 25 minutes, until crispy but still tender to touch.
Step 4
For the noodles: Bring a large pot of water to a boil over high heat. Add the soba noodles and cook until tender, about 6 minutes. Drain the noodles and transfer to a large bowl of ice water. Once cool, drain, transfer to a large bowl, add the sesame oil, and toss so the noodles don't stick. Add the julienned zucchini to the bowl and set aside.
Step 5
For the mushrooms: Heat the sesame oil in a large nonstick pan over medium heat. Add the mushrooms and cook until they begin to soften, about 4 minutes. Add the bok choy and cook for 2 to 3 minutes. Stir in the garlic and tamari, remove from the heat, and let cool slightly. Add to the bowl of noodles and stir to combine.
Step 6
For the dressing: Meanwhile, in a small bowl, whisk the almond butter and ginger with the warm water until smooth. Whisk in the lime juice, maple syrup, tamari, sesame oil, and sriracha.
Step 7
To serve: Drizzle some of the dressing over the noodle mixture, tossing to coat. Top with the tofu pieces then sprinkle with the cilantro, scallions, and sesame seeds. Serve with extra dressing on the side.
Nutritional Analysis Per Serving (based on 6 servings):
Calories: 395 Total Fat: 19g, Saturated Fat: 3g, Cholesterol: 0mg, Fiber: 6g, Protein: 15g, Carbohydrates: 39g, Sodium: 470mg, Sugars: 5g, Net Carbs: 33g
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