Soba Noodle Bowl with Tofu (Print Version)
Tender soba noodles meet silken tofu, crisp asparagus, and chili-soy dressing for a lively, balanced bowl.
# Ingredients:
01 -
12 ounces soba noodles
02 -
3 tablespoons reduced-sodium soy sauce
03 -
1/4 cup fresh lime juice
04 -
4 teaspoons chili sauce, such as sambal oelek
05 -
4 teaspoons light-brown sugar
06 -
1 1/2 teaspoons toasted sesame oil
07 -
Kosher salt
08 -
2 tablespoons julienned fresh ginger
09 -
1 pound asparagus, trimmed
10 -
1 pound silken tofu, drained
11 -
Cilantro leaves, for serving
12 -
Toasted sesame seeds, for serving
# Steps:
01 -
Cook noodles in a pot of boiling water until al dente, about 4 minutes. Drain and run under cold water.
02 -
Stir together soy sauce, lime juice, chili sauce, sugar, and 1/2 teaspoon sesame oil. Season with salt.
03 -
Heat a skillet over medium-high heat. Add remaining 1 teaspoon sesame oil, ginger, and asparagus. Season with salt and cook for 1 minute. Add 1 cup water, bring to a boil, cover, reduce heat to low, and cook until crisp-tender, about 3 minutes.
04 -
Transfer cooked asparagus to a cutting board, let cool, and slice on the bias. Toss sliced asparagus with noodles and 1/4 cup of the dressing.
05 -
Return skillet to medium-high heat and add tofu. Bring to a boil, reduce heat to low, cover, and cook for 6 to 8 minutes.
06 -
Divide noodles among bowls. Top with tofu, cilantro, sesame seeds, and additional dressing before serving.