Ingredients
Macros above are per serving.
- 14 oz (400g) extra-firm tofu, pressed and cubed
- 8 oz (225g) soba noodles
- 2 tbsp white miso paste
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp neutral oil
- 3 cups (210g) shredded cabbage and edamame mix
- 2 green onions, sliced
Method
- Pan-fry tofu in neutral oil over medium-high until golden, 8-10 min.
- Whisk miso, maple syrup, rice vinegar, sesame oil and 2 tbsp water into a glaze; toss with tofu off heat.
- Cook soba per package, rinse under cold water and drain.
- Toss noodles with cabbage-edamame mix and tofu glaze; top with green onions.
Nutrition (per serving)
| Calories | 454 kcal |
|---|---|
| Protein | 22 g |
| Carbs | 60 g |
| Fat | 14 g |
Meal-prep tip
🥡 Serve warm or cold; keeps 4 days. Soba can clump when chilled, so toss with a teaspoon of sesame oil before storing.