Soba Noodles with Tofu and Papaya
This delicious veggie dish is packed full of wholesome ingredients to keep you going through the week
Serving Size
About 1 1/2 cups
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
1 block
extra firm tofu
8 oz
soba (buckwheat) noodles
1/3 cup
rice vinegar
2 tsp
mirin
1/2 tsp
kosher salt
2 cups diced
ripe papaya
1
yellow bell pepper, chopped
1/3 cup
fresh basil leaves, chopped
2 Tbsp
fresh mint, chopped
2
scallions, thinly sliced (can substitute onions)
1 (optional)
Thai bird chile
1/4 cup
peanuts, chopped
Directions
- Wrap tofu in several layers of paper towels and set it on a plate or in a colander in the sink. Weigh it down with a heavy baking dish or skillet with a couple soup cans in it to press out the water, 20 minutes. Cut into 1/2" cubes and place in a shallow bowl or pie plate.
- Meanwhile, prepare soba noodles according to package directions. Rinse with cold water.
- In a large bowl, combine rice vinegar, mirin, and salt. Drizzle half over tofu and gently toss to coat.
- Add noodles to remaining vinegar mixture, tossing to coat. Add tofu (and any remaining vinegar mixture), papaya, pepper, basil, mint, scallions, and chile pepper (if using), and toss to coat. Serve garnished with chopped peanuts and additional herbs, if desired.
- Handy Hint: Select a papaya that’s about 1 pound. Peel it, cut in half lengthwise, then scoop out the seeds.
Nutrition Information
| Sodium | 750 mg |
| Saturated fat | 1.5 g |
| Protein | 22 g |
| Fiber | 4 g |
| Fat | 10 g |
| Carbs | 58 g |
| Calories | 380 |
Jennifer Kushnier