Carb Smart Tofu Bowls
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Carb Smart Tofu Bowls

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.

Tags:
Veggie
Quick
Carb Smart
Allergens:
Soy
Gluten
Wheat
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

1 unit

Tofu

(Contains Soy)

90 g

Soba Noodles

(Contains Gluten)

56 g

Edamame

(Contains Soy)

113 g

Shanghai Bok Choy

1 unit

Green Onion

½ tbsp

Cream Sauce Spice Blend

(Contains Wheat)

4 tbsp

Soy Sauce Mirin Blend

(Contains Soy, Sulphites, Wheat)

1 tsp

Garlic Salt

1 tbsp

Chili-Garlic Sauce

Not included in your delivery

2.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

/ per serving
Calories570 kcal
Fat29 g
Saturated Fat4 g
Carbohydrate50 g
Sugar6 g
Dietary Fiber3 g
Protein24 g
Cholesterol0 mg
Sodium1770 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Paper Towel
Medium Bowl
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Strainer

Instructions

Prep
1

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.

Cook tofu
2

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.

Cook noodles and edamame
3

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.

Cook bok choy
4

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.

Assemble tofu noodles
5

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.

Finish and serve
6

Divide tofu, veggies and noodles between bowls. Drizzle chili-garlic sauce over top, then sprinkle with green onions.

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