Breastfeeding Friendly Miso-Sesame Tofu Soba Bowl with Carrots
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Learn more →Ingredients
4 servings
For the tofu
- 1 lb extra-firm tofu, pressed and cut into ¾-inch cubes
- 2 tbsp avocado oil, divided
- ¼ tsp salt
For the carrots
- 3 medium carrots, peeled and cut into ¼-inch coins
- 1 tbsp avocado oil
- ¼ tsp salt
For the miso-sesame dressing
- 3 tbsp white miso paste
- 2 tbsp toasted sesame oil
- 2 tbsp tamari
- 1 tbsp fresh ginger, finely grated
- 1 tbsp rice vinegar
- 1 tsp honey
- 2–3 tbsp water
For the bowl
- 8 oz buckwheat soba noodles
- 4 scallions, thinly sliced (green parts only)
- 2 tbsp sesame seeds
- 1 tsp red pepper flakes (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Spread the carrot coins on a large rimmed baking sheet, drizzle with 1 tbsp avocado oil, and sprinkle with 1/4 tsp salt. Toss to coat and spread in a single layer. Roast for 20–25 minutes, flipping once halfway through, until the edges are lightly caramelized and the carrots are tender when pierced with a fork.
- 2
While the carrots roast, whisk together the miso paste, toasted sesame oil, tamari, grated ginger, rice vinegar, and honey in a small bowl. Add 2–3 tbsp water and whisk until the dressing is smooth and pourable. Set aside.
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