Peanut Soba Noodles with Crispy Baked Tofu and Vegetables

JESSICA LEVINSON
20Ingredients
65Minutes
740Calories

Ingredients
US|METRIC

  • 1 tablespoon sesame oil
  • 1 tablespoon lime juice
  • 1 tablespoon rice vinegar (unseasoned)
  • 1 1/2 tablespoons low sodium soy sauce
  • 16 ounces extra firm tofu (drained and cubed small, or two 8-ounce packages cubed super firm tofu)
  • 2 teaspoons minced garlic (~2 cloves)
  • 2 ginger (packed teaspoons grated)
  • 1/3 cup creamy peanut butter (natural, can substitute other nut butters for allergies or preferences)
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons rice vinegar (unseasoned)
  • 1 tablespoon dark brown sugar
  • 1 teaspoon Sriracha
  • 2 tablespoons hot water (optional)
  • 12 ounces buckwheat soba noodles (or gluten-free noodles)
  • 1 cup red bell pepper (diced)
  • 1/4 cup scallions (chopped)
  • 1 cup snap peas (halved blanched)
  • 1 cup daikon (julienned, Japanese radish)
  • chopped cilantro (for garnish, optional)
  • peanuts (Crushed, for garnish, optional)

NutritionView more

740Calories
Sodium54% DV1300mg
Fat45% DV29g
Protein78% DV40g
Carbs31% DV94g
Fiber28% DV7g
Calories740Calories from Fat260
% DAILY VALUE
Total Fat29g45%
Saturated Fat4.5g23%
Trans Fat
Cholesterol0mg0%
Sodium1300mg54%
Potassium1120mg32%
Protein40g78%
Calories from Fat260
% DAILY VALUE
Total Carbohydrate94g31%
Dietary Fiber7g28%
Sugars10g20%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(0)

Reviewer Profile Image