Wheat Free Miso-Sesame Soba Noodles with Crispy Tofu & Bok Choy
Total time40 min
Prep time20 min
Cook time20 min
4.6(7)
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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 buckwheat soba noodles
For the sauce
- 3 tbsp white miso paste
- 2 tbsp tamari
- 2 tbsp toasted sesame oil
- 1 tbsp raw honey
- 1 tbsp rice vinegar
- 1 tbsp fresh ginger, finely grated
- 2 cloves garlic, finely grated
- 2–3 tbsp water, to thin
For the vegetables
- 4 heads baby bok choy, halved lengthwise
For serving
- 3 scallions, thinly sliced
- 1 tbsp sesame seeds
- 1 tsp red pepper flakes (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 miso paste, tamari, toasted sesame oil, honey, rice vinegar, grated ginger, and grated garlic in a small bowl until smooth. Whisk in 2–3 tbsp water until the sauce is pourable and coats the back of a spoon.
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