Miso Tofu Soba Bowls with Spicy Matcha Dressing

This satisfying plant-based bowl of nutrition brings together many cherished victuals of Japanese cuisine―nutty soba, vibrant matcha, earthy miso, and feisty wasabi. Baking the tofu that’s been slathered with a miso sauce yields cubes with a meaty texture and some flavorful caramelization. If you’re eating gluten free, you can find soba noodles that are made entirely of buckwheat flour, which is free of gluten. If you don’t have wasabi paste, you can spice up the dressing with chili sauce or cayenne.

This recipe originally appeared on alive.com as “Miso Tofu Soba Bowls with Spicy Matcha Dressing.”

Miso Tofu Soba Bowls with Spicy Matcha Dressing

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Servings

4

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Ingredients

• 2 350 g blocks extra-firm tofu
• 2 Tbsp miso paste
• 2 Tbsp low-sodium soy sauce
• 1 tsp sesame oil
• 2 tsp gingerroot grated or finely chopped
• 3/4 lb soba noodles
• 1 1/2 tsp matcha powder
• 1 tsp wasabi paste
• 2 tsp honey
• 1/4 cup rice vinegar
• 1 tsp lime zest
• 1 cup thinly sliced carrot
• 1 cup thinly sliced daikon or red radish
• 1 1/2 cups cubed mango
• 2 cups pea shoots
• 2 green onions sliced
• 2 nori sheets torn into 1 inch pieces
• 1/4 cup sliced pickled ginger (optional)
• 2 Tbsp Sesame seeds

Ingredients 2 350 g blocks extra-firm tofu 2 Tbsp miso paste 2 Tbsp low-sodium soy sauce 1 tsp sesame oil 2 tsp gingerroot grated or finely chopped 3/4 lb soba noodles 1 1/2 tsp matcha powder 1 tsp wasabi paste 2 tsp honey 1/4 cup rice vinegar 1 tsp lime zest 1 cup thinly sliced carrot 1 cup thinly sliced daikon or red radish 1 1/2 cups cubed mango 2 cups pea shoots 2 green onions sliced 2 nori sheets torn into 1 inch pieces 1/4 cup sliced pickled ginger (optional) 2 Tbsp Sesame seeds

Servings 4 Print Recipe

Instructions

1. Heat oven to 425 F.
2. Drain tofu. Wrap block in a few layers of paper towels, then set it on a plate. Weigh it down with a heavy object, such as a skillet, pot, or large can, and let sit for at least 15 minutes to drain (see tip).
3. In small bowl, stir together miso, soy sauce, sesame oil, and ginger.
4. Slice tofu lengthwise into 2 pieces. Place tofu slices on baking sheet and brush on miso mixture. Bake for 20 minutes. Slice tofu into 1 inch cubes.
5. Meanwhile, bring large pot of water to a boil. Add soba and cook for 5 minutes, or until tender. In colander, drain well and then rinse with cold water.
6. In small bowl, place matcha, wasabi, and honey, add 2 Tbsp hot water and stir until contents of bowl are dissolved. Let cool and then stir in rice vinegar and lime zest. Taste and stir in additional wasabi, if desired.
7. Place soba noodles into serving bowls and drizzle on half of the matcha dressing. Add tofu, carrot, radish, mango, pea shoots, green onion, nori, and pickled ginger, if using, to bowl. Sprinkle on sesame seeds and drizzle on remaining dressing.