Vegan Cilantro-Lime Soba Noodles with Crispy Tofu & Bok Choy
Total time40 min
Prep time20 min
Cook time20 min
4.9(5)
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Learn more →Ingredients
4 servings
For the tofu
- 14 oz extra-firm tofu, pressed and cut into ¾-inch cubes
- 2 tbsp avocado oil, divided
- ¼ tsp salt
For the noodles
- 8 oz soba noodles (100% buckwheat)
- 1 lb baby bok choy, halved lengthwise
- 3 scallions, green parts only, thinly sliced
For the dressing
- ⅓ cup fresh cilantro leaves, roughly chopped
- 3 tbsp fresh lime juice (about 2 limes)
- 3 tbsp tamari
- 2 tbsp extra virgin olive oil
- 1 tbsp raw honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 1 tbsp fresh ginger, finely grated
- 1 tsp toasted sesame oil
- ¼ tsp red pepper flakes
For serving
- 1 tbsp sesame seeds (optional)
- lime wedges (optional)
Instructions
- 1
Press the tofu: wrap the block in a clean kitchen towel, set a heavy skillet on top, and let it press for at least 10 minutes. Cut into ¾-inch cubes and pat dry with paper towels.
- 2
Whisk together the cilantro, lime juice, tamari, olive oil, honey, ginger, sesame oil, and red pepper flakes in a mixing bowl until the honey is fully dissolved. Set aside.
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