"These tofu soba noodles with bok choy are tossed in a sweet, spicy miso garlic ginger sauce that coats the noodles and crispy bites of tofu. It feels like takeout but comes together in about 30 minutes with simple ingredients. More Soba Please! Soba noodles are probably my favourite noodle. They have the best texture and always feel like such as satisfying, yummy meal. I also have these Cold Soba Noodle Salad and Cold Buckwheat Noodles, both are delicious!"
"Tofu: Firm or extra-firm tofu is best. Soy Sauce: Use gluten-free tamari or coconut aminos to make the recipe gluten-free. Sesame Oil: Toasted or regular sesame oil is suitable. Cornstarch: You can substitute arrowroot starch. This helps give the tofu a crispy coating. Soba Noodles: I love the Hakubaku Soba Noodles but any soba (buckwheat noodles) works. Shelled Edamame: Frozen shelled edamame is perfect! You could substitute chickpeas if needed."
Tofu soba noodles combine firm or extra-firm tofu, soba noodles, bok choy and shelled edamame tossed in a sweet, spicy miso garlic ginger sauce. Cornstarch or arrowroot creates a crispy tofu coating while toasted sesame oil and soy sauce (or tamari/coconut aminos) build savory depth. Maple syrup sweetens the sauce and white or yellow miso adds umami. Vegetables such as snap peas, broccoli, mushrooms or carrots can be added, and peanut or teriyaki sauces serve as alternatives. Rinsing soba and edamame under cold water stops cooking and improves texture.
Read at Running on Real Food
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