Sesame Soba Noodle Bowls with Roasted Veggies & Baked Tofu

Sesame Soba Noodle Bowls with Roasted Veggies & Baked Tofu

These hearty dinner bowls are made with roasted veggies and spicy ginger-sriracha baked tofu piled atop soba noodles coated in a light sesame-soy sauce.

§  Prep Time: 30 minutes

§  Cook Time: 30 minutes

§  Total Time: 1 hour

§  Yield: 4 servings

Ingredients

For the baked tofu:

§  1/4 cup soy sauce or tamari

§  2 tablespoons rice vinegar

§  2 tablespoons maple syrup

§  2 teaspoons freshly grated ginger

§  2 teaspoons sriracha sauce (or to taste)

§  1 teaspoon sesame oil

§  1 pound extra-firm tofu, drained, pressed and cut into 1-inch cubes

For the roasted veggies:

§  20 asparagus spears (1 small bunch or about 3/4 pound), tough ends trimmed and cut into 2 inch pieces

§  2 medium carrots, chopped

§  1/2 medium red onion, sliced into strips

§  1 tablespoon vegetable oil

§  Salt and pepper to taste

For the sesame soba noodles:

§  3 tablespoons soy sauce or tamari

§  2 tablespoons rice vinegar

§  1 teaspoon sesame oil

§  2 garlic cloves, minced

§  8 ounces dried soba noodles (use buckwheat soba noodles to keep this gluten-free)

For serving:

§  2 scallions, chopped

§  Toasted sesame seeds

§  Black pepper

Instructions                                        

Make the baked tofu:

1.       Stir the soy sauce or tamari, rice vinegar, maple syrup, ginger, sriracha and sesame oil together in a shallow dish. Add the tofu cubes and toss gently to coat. Allow to marinate at room temperature for about 30 minutes, tossing once or twice to recoat the tofu with marinade.

2.       Preheat oven to 400° and line a baking sheet with parchment paper. Arrange the tofu cubes in a single layer on the baking sheet and bake for about 30 minutes, gently flipping halfway through, until the tofu dries out a bit and begins to darken around the edges.

Make the roasted veggies:

1.       While the tofu bakes, toss the asparagus, carrots, onion and oil together in a roasting pan or oven-safe skillet. Place it in the oven with the tofu and bake 15-18 minutes, until the asparagus and carrots are just tender. Remove from the oven and season with salt and pepper to taste.

Make the sesame soba noodles:

1.       While the tofu bakes and veggies roast, stir the soy sauce or tamari, rice vinegar, sesame oil and garlic together in a small bowl. Bring a large pot of water to a boil and add soba noodles. Cook the noodles according to package directions. Drain into a colander and return them to the pot. Add the soy sauce mixture and toss to coat.

Serve:

1.       Divide the noodles into bowls and top with tofu and roasted veggies. Sprinkle with scallions, sesame seeds and black pepper. Serve.

Source  https://ohmyveggies.com

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