Carb Smart Tofu Bowls
with Soba Noodles and Veggies
This easy lower carb vegetarian meal is filled with protein-packed tofu, wholesome veggies and swirls of soba noodles.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Shanghai Bok Choy
Cream Sauce Spice Blend
Soy Sauce Mirin Blend
(Contains Soy, Sulphites, Wheat)
Not included in your delivery
Before starting, wash and dry all produce. Add 6 cups water and 1 tsp salt to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat.Meanwhile, separate bok choy leaves, then cut into 1-inch pieces.(TIP: Rinse bok choy leaves to wash away any hidden dirt!)Thinly slice green onion. Cut tofu into 1/2-inch pieces. Pat dry with paper towels. Add tofu, half the Cream Sauce Spice Blend (use all for 4 ppl) and half the garlic salt to a medium bowl. Toss well to coat.
Heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp (4 tbsp) oil, then tofu. Cook, turning occasionally, until golden-brown on all sides, 4-5 min.Remove from heat, then transfer tofu to a plate. Cover to keep warm.
Meanwhile, add soba noodles and edamame to the boiling water. Reduce heat to medium and cook, stirring occasionally, until tender, 2-3 min. (TIP: Keep an eye on noodles so they don't overcook!) Drain and rinse noodles and edamame under warm water. Set aside.
Reheat the same pan (from step 2) over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then bok choy. Season with remaining garlic salt and pepper. Cook, stirring often, until tender-crisp, 2-3 min.
Add soy sauce mirin blend to the pan with bok choy. Bring to a simmer. Add tofu, noodles and edamame. Season with pepper, to taste. Toss to combine.
Divide tofu, veggies and noodles between bowls. Drizzle chili-garlic sauce over top, then sprinkle with green onions.