Fructose Free Balsamic-Rosemary Soba Noodles with Crispy Tofu & Bok Choy
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Learn more →Ingredients
4 servings
For the tofu
- 1 block (14 oz) extra-firm tofu
- 2 tbsp avocado oil, divided
- ¼ tsp salt
For the sauce
- ¼ cup balsamic vinegar
Ingredient noteBalsamic vinegar is made from grape must and carries some fructose that a low fructose diet limits; the small amount used here (about three teaspoons per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid balsamic vinegar, please tap it and change its rating to Red.
- 3 tbsp tamari
- 1 tbsp extra virgin olive oil
- 1 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 1 tbsp fresh rosemary, finely minced
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ¼ tsp red pepper flakes
For the noodles
- 8 oz soba noodles (100% buckwheat)
For the vegetables
- 4 heads baby bok choy, halved lengthwise
- 1 tbsp avocado oil
For serving
- 3 scallions, thinly sliced
- 1 tbsp sesame seeds
- 1 tsp toasted sesame oil
Instructions
- 1
Drain the tofu and press it firmly between several layers of paper towels, placing a heavy skillet or cutting board on top. Let it press for 15 minutes, then cut into 3/4-inch cubes.
- 2
While the tofu presses, whisk together the balsamic vinegar, tamari, olive oil, honey, rosemary, garlic, ginger, and red pepper flakes in a small bowl until combined. Set aside.
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