Teriyaki Tofu and Soba Bowl
Instead of ordering delivery, try making this teriyaki noodle bowl. This colorful and nutritious recipe pairs tofu with a combination of legumes and vegetables including edamame, bok choy, bean sprouts and yellow pepper.
- 1 12.8-ounce package soba noodles,
- ¼ cup low-sodium soy sauce,
- 3 tablespoons rice vinegar,
- 2 tablespoons sugar,
- 2 teaspoons cornstarch,
- 2 tablespoons vegetable oil,
- 2 5.5-ounce packages teriyaki baked tofu, cubed,
- 3 cloves garlic, sliced,
- 1 pound baby bok choy, chopped,
- 1 yellow bell pepper, thinly sliced,
- 1½ cups bean sprouts,
- 1½ cups edamame,
Bring a large pot of salted water to a boil. Add soba and cook 3 minutes. Drain, reserving 3/4 cup water, and rinse immediately under cold water until cool. Set aside.
Whisk soy sauce, vinegar, sugar, cornstarch and 3/4 cup water in a small bowl. Heat oil in a large skillet over medium-high heat. Add tofu and sauté 4 minutes, turning every minute to brown. Add garlic, bok choy and bell pepper. Cook 3 minutes. Pour in sauce and bring to a simmer; cook 2 minutes. Using tongs, toss with sprouts, edamame and cooked soba until heated through.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.