Sesame Soba Noodle Bowls with Roasted Veggies & Baked Tofu
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hearty noodle bowls with chewy soba noodles, roasted vegetables, and crispy baked tofu in a sesame-soy sauce. The ginger-sriracha brings spice and warmth to this vegetarian dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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)
- 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
- 3 tablespoons soy sauce or tamari
- 2 garlic cloves (minced)
- 8 ounces dried soba noodles (use buckwheat soba noodles to keep this gluten-free)
- 2 scallions (chopped)
- Toasted sesame seeds
- Black pepper
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 30m
- Sodium
- 2277mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 799mg
- Calcium
- 425mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 2277MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.