Soba Edamame Noodle Bowl
Feel free to play around with the vegetables and the protein in this dish. For example. sub chicken instead of the tofu or kale for the cabbage.
1 package extra firm tofu, pressed*
1 package soba noodles, 8 ounces
2 tablespoons toasted sesame oil
2 tablespoons low sodium soy sauce, or tamari
2 tablespoons rice wine vinegar
2 teaspoons honey
zest and juice of 1 lime
3 cups sliced Napa cabbage
1/2 cup frozen, shelled edamame, thawed
1/2 cup chopped cilantro
- Cube the tofu into 1-inch cubes. Set aside.
- Boil a large pot of salted water. Add the soba noodles and cook according to the package directions.
- While the noodles are cooking, make the sauce: whisk together the sesame oil, soy sauce, vinegar, honey, lime zest and lime juice.
- Drain the noodles and place back into the pot. Add in the sauce along with the cabbage, cilantro and tofu. Toss together and cover the pot for a few minutes to wilt the cabbage and meld ingredients together. Place in bowls and serve hot.
**To press tofu: pressing tofu releases any extra liquid in the tofu. Place tofu on a plate and place another plate on top. On top of that plate place a large can or something else that will keep the plate weighed down. Drain off any liquid as it collects, a total of 30 minutes.