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

serves 5

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

pepper

1 tsp toasted sesame oil

spray olive oil

1. 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.
2. 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.
3. In a small mixing bowl, add tofu, sesame oil, garlic powder, pepper and soy sauce to marinate and the tofu soaks up those flavors.
4. 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.
5. 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.
6. When noodles are done, add to the cooked zucchini and then add the crispy broccoli and tofu to the wok.
7. 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.