Garlic Pepper Soba with Chili-Roasted Tofu
Ingredients
-
½
block
firm-extra firm tofu
-
2
teaspoons
olive oil
-
1
teaspoon
chili flakes
-
½
lime
zest
-
1
teaspoon
lime juice
-
to taste
salt
-
to taste
pepper
-
2
servings
dry soba noodles
-
3
cups
vegetable stock
-
2
cloves
garlic
-
2
green onions
thinly sliced
-
5
leaves
lacinato kale
-
to taste
sea salt
-
to taste
ground black pepper
-
as needed
lime wedges
-
as needed
extra chili flakes
Instructions
- Preheat the oven to 400°F and prepare a baking sheet with parchment paper.
- Cut the dried tofu into ¾ inch cubes and place on the baking sheet.
- Drizzle the tofu with olive oil, add chili flakes, lime zest, salt, pepper, and lime juice, then toss to combine.
- Roast the tofu for about 25 minutes, flipping halfway through until crispy.
- Cook the soba noodles according to the package instructions, then drain and set aside.
- Heat the vegetable stock in a saucepan with a pinch of salt until boiling, then reduce to a simmer.
- Mince the garlic into two soup bowls, add chopped scallion white parts and ground black pepper.
- Divide the soba noodles, sliced kale, and roasted tofu into the bowls.
- Pour the hot broth over the ingredients in the bowls and garnish with scallions, salt, and pepper.
- Serve with lime wedges.
Nutrition Facts (estimated)
Servings
2
Calories
350
Total fat
15g
Total carbohydrates
40g
Total protein
18g
Sodium
500mg
Cholesterol
0mg
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