Peanut Tofu & Edamame Soba Noodle Bowls

Bowl of peanut tofu and edamame soba noodles topped with sesame seeds and scallions

Midlife Plate Editorial Team

Peanut Tofu & Edamame Soba Noodle Bowls

Golden pan-crisped tofu, edamame, crunchy vegetables, and soba noodles in a creamy peanut-ginger-lime sauce. Plant-based, 26 grams of protein per bowl.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 bowls

Course: Dinner, Main Course

Cuisine: Asian-Inspired

Calories: 437

Ingredients Method Notes

Ingredients

1 block (14 oz) extra-firm tofu pressed and cubed
1 Tbsp canola or avocado oil
6 oz dry soba noodles 100% buckwheat for gluten-free
1 1/2 cups frozen shelled edamame
2 cups red cabbage thinly shredded
1 large carrot julienned or grated
3 Tbsp natural peanut butter smooth
2 Tbsp reduced-sodium soy sauce or tamari
1 Tbsp rice vinegar
1 Tbsp maple syrup or honey
1 tsp toasted sesame oil
1 Tbsp fresh ginger grated
1 Tbsp lime juice plus wedges to serve
2–4 Tbsp warm water to thin the sauce

Method

Press the tofu for 10 minutes (wrap in a towel and set a heavy pan on top), then cut into 3/4-inch cubes.
Whisk the peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, ginger, and lime juice. Add warm water a tablespoon at a time until pourable.
Heat the oil in a large nonstick skillet over medium-high. Add the tofu in a single layer and cook 8–10 minutes, turning every couple of minutes, until golden on most sides.
Meanwhile, cook the soba according to the package (usually 4–5 minutes), adding the frozen edamame for the last 2 minutes. Drain and rinse under cold water to remove excess starch.
Toss the noodles and edamame with most of the sauce. Divide into bowls and top with tofu, cabbage, and carrot. Drizzle with the remaining sauce and serve with lime wedges.

Notes

For meal prep, store sauce separately and toss just before eating (noodles absorb sauce as they sit). Keeps 4 days. Serve cold or at room temperature.