image41 721x541 - Tofu, Chinese Broccoli with Soba Noodles
Entrees, Vegan

Tofu, Chinese Broccoli with Soba Noodles

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A lot of the ingredients in this box are things that are popular in Asian cuisine so I thought I’d flex my Asian cuisine muscles with some of these recipes.  I am not generally a fan of tofu but this recipe called for frying the crap out of it which sounded promising to me.  Also, I had never made soba noodles before.  NOTE: they cook WAY faster than regular noodles so don’t walk away and forget about them like I almost did.

This recipe was so amazing.  The tofu gets all brown and crispy after it’s fried but then once I mixed it with the sauce, it softened up into this amazing, almost meaty, texture.  I don’t like how tofu is often soft and squishy so this firmer texture made me really happy.  This dish had a strong aroma of sesame which was amazing with the soba noodles and chinese broccoli.  This was so scrumptious and I would totally make it again.

I got this recipe from Blue Apron.  I don’t use their service because I actually like cooking and already get a CSA box delivered to my house, but the recipes they post online are pretty great.


Delightful Recipe

Serves 4
Adapted from Blue Apron


  • 2 Cloves Garlic
  • 2 Scallions
  • 8 Ounces Chinese Broccoli
  • 1 Lime
  • 1 Package Extra Firm Tofu
  • 1 Small Piece Ginger
  • 1 Stalk Lemongrass
  • 8 Ounces Soba Noodles
  • 2 Tablespoons Mirin
  • 2 Tablespoons Soy Sauce
  • 2 Teaspoons Sesame Oil
  • ¼ Cup Hoisin Sauce
  • 1 Jalapeno
  • Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Roughly chop the Chinese broccoli. Peel and mince the garlic and ginger. Thinly slice the scallions on an angle. Cut the lime into quarters. With paper towels, press the excess water out of the tofu, then cut it into 1-inch cubes. Cut off the ends of the lemongrass, then peel away the fibrous outer layers until you reach the white, pliable core. Finely chop the lemongrass core.
  • When the water boils, add the soba noodles. Cook 4 to 6 minutes, or until tender, but not too soft. While the noodles cook, make the dressing. In a large bowl combine the mirin, soy sauce, sesame oil, half the scallions, and the juice of 2 lime wedges; season with salt and pepper to taste. Once the noodles are finished, drain and rinse with cold water, then add them to the dressing. Toss to thoroughly coat.
  • Season the tofu with salt and pepper to taste. In a medium nonstick pan, heat some oil on medium-high until very hot. Add the tofu and cook 8 to 10 minutes, or until browned on all sides, stirring occasionally. Season with salt and pepper to taste, then transfer to a paper-towel-lined plate. Wipe out the pan.
  • In the same pan used to cook the tofu, heat a couple teaspoons of oil on high until hot. Add the Chinese broccoli, garlic, ginger, lemongrass, and jalapeno; season with salt and pepper. Cook 3 to 5 minutes, or until the broccoli is bright green and slightly wilted, stirring occasionally.
  • Stir in the hoisin sauce, ¼ cup of water, and the browned tofu. Cook 30 seconds to 1 minute, or until thoroughly combined and heated through. Season with salt and pepper to taste, then remove from the heat. (To avoid eating the whole birdseye chilis, remove the chilis before plating.)
  • Toss the soba noodles to coat them in the dressing once more, then divide them between 2 plates or bowls. Top the noodles with the tofu and Chinese Broccoli mixture, then garnish with the remaining lime wedges and scallions. Enjoy!

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