FROM THE CLR SYNC KITCHEN / lunch
Ginger-sesame tofu noodles
Slurpable noodles, golden tofu, and a tangle of crisp color.
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The ingredients
Listed major allergens: Soy, Wheat, Sesame. Check every package and your own requirements. This is not a cross-contact or allergy-safety certification.
Let’s make it
- 01
Press the tofu briefly between clean towels, then cut into cubes. Wash the produce. Shave the carrot into ribbons and slice the scallions.
- 02
Cook soba and edamame according to their packages, then drain. Reserve a few tablespoons of cooking water.
- 03
Warm olive oil in a nonstick skillet over medium-high heat. Cook tofu for 8 to 10 minutes, turning until golden.
- 04
Whisk ginger, minced garlic, soy sauce, vinegar and sesame oil with a splash of cooking water. Toss with noodles, edamame, carrot and tofu; finish with scallions and sesame seeds.
A deep bowl and a generous tangle of noodles make lunch feel like a treat.
Make tomorrow easier
Keep cooked tofu, noodles and dressing separate until serving. Rinse noodles as directed by the package to prevent sticking. Refrigerate perishable foods within 2 hours (1 hour above 90°F). Use refrigerated cooked leftovers within 3 to 4 days; freeze later-week portions. Reheat cooked leftovers to 165°F. Food storage guidance.
Tofu and edamame contribute protein and iron; calcium-set tofu can also contribute calcium. Check the tofu label, since calcium content varies. The soba contains wheat; check the soy sauce label too; this is not a gluten-free recipe.
Educational recipe concept. Portions are not a complete daily nutrient prescription. No medical or creator review is implied.