Tofu-Edamame Soba Noodles
- ½ (14-oz) pkg soba noodles
- 1 cup frozen shelled edamame
- ¾ cup shredded carrots
- 2½ Tbsp olive oil, divided
- 1 small shallot, minced
- 1 Tbsp ginger paste
- ½ tsp salt
- 2 Tbsp pine nuts
- ½ (7-oz) pkg sesame ginger marinated baked tofu, cubed
- 2 radishes, thinly sliced
- 1 green onion, thinly sliced
- Cook soba noodles according to package directions, adding edamame to cook with noodles.
- Drain and rinse under cold running water; drain and place in a large bowl. Add carrots; toss with ½ Tbsp oil.
- Combine shallot, ginger, and salt in a small bowl. Toast nuts in a dry skillet over medium-high heat 2 to 4 minutes or until fragrant.
- Heat 2 Tbsp oil in a skillet just until hot but not smoking; remove from heat. Stir in shallot mixture; transfer to a bowl to cool slightly.
- Add oil mixture to noodle mixture; toss. Top with tofu, radishes, onion, and nuts.
|
Main |
Total |
| Servings |
3
|
|
| Fat (g) |
23 |
23 |
| Sat. Fat (g) |
3 |
3 |
| Protein (g) |
19 |
19 |
| Carb (g) |
61 |
61 |
| Fiber (g) |
7 |
7 |
| T. Sugs (g) |
6 |
6 |
| A. Sugs (g) |
1 |
1 |
