Any Asian noodle dish is always one of my favorites because there’s something very comforting about a bowl of noodles. I used soba noodles because they’re made with buckwheat flour and they have 7 grams of protein per serving, so you’re getting a lot of your protein mixed with the tofu and broccoli. This is a quick meal with a few interchangeable ingredients that I could honestly eat every week. I try to incorporate more veggies than noodles so it’s filling, without so many calories. I roasted the cubed tofu and chopped broccoli in the oven so they’re super crispy and add great texture to the dish. I used leftover zucchini that I had leftover from making the zoodles (the chunks that wouldn’t fit in the spiralizer) so I just diced them up and sauteed them, but if you have other veggies you want to use up this would be a great time!
Crispy Tofu and Broccoli Soba Noodles
1 package of soba noodles
1 lb package organic extra firm tofu, drained and cubed
2 large crowns broccoli, cleaned and chopped
1-2 cups of zucchini, chopped
1/2-3/4 cup Soyaki sauce (TJ’s)
1 tsp garlic powder
1 tbsp soy sauce
1 tsp toasted sesame oil
spray olive oil
- Preheat the oven to 375* and drain then cube tofu. I let it sit out and drain on paper towels while the oven is heating up so any extra moisture can drain out and it’ll get crispy.
- Spray two baking pans and then spread the broccoli out on one then spray it with oil and sprinkle with salt and pepper and add to the oven.
- In a small mixing bowl, add tofu, sesame oil, garlic powder, pepper and soy sauce to marinate and the tofu soaks up those flavors.
- Spread tofu onto the other baking pan and add to the oven and the broccoli and tofu cook about 30 minutes until golden and crispy.
- While they’re baking, cook soba noodles according to directions and saute zucchini in a large wok or saute pan with spray oil and pepper.
- When noodles are done, add to the cooked zucchini and then add the crispy broccoli and tofu to the wok.
- Pour Soyaki over mixture and then combine and serve.
Check out this crispy tofu! I’m not a fan of soft, mushy tofu, but this is how I can eat it willingly. It has a crispy outside and chewy inside and a great asian flavor.