Red Meat Allergy Friendly Balsamic-Rosemary Soba Noodles with Crispy Tofu & Bok Choy
Total time1 hr
Prep time20 min
Cook time25 min
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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
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For the sauce
- ¼ cup balsamic vinegar
- 3 tbsp tamari
- 1 tbsp extra virgin olive oil
- 1 tbsp 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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