Kale and Edamame Soba Noodles
This savory nutrient-packed bowl last appeared in a meal plan in 2022. The crispy tofu wedges are so hard to resist; you'll find yourself eating them right off
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Cooking tools:
- Immersion blender
- Blender
- Baking sheet
- Aluminum foil
- Zip-top bag
- Baking dish
- Skillet
- Wok
- Oven
- Stove
- Pot
- Colander
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Kitchen timer
- Serving bowl
Ingredients
- 8 oz Soba noodles (sub spaghetti)
- 2 stalks Green onions, chopped, green and white parts separate
- 1 Tbsp Oil, cooking
- 5 oz Baby kale
- 1 cup Edamame, shelled (look for pre-shelled in the freezer section)
- 16 oz Tofu, extra-firm, sliced into triangles
- 1 cup Panko breadcrumbs
- 2 Tbsp Sesame seeds, white
- 1 Eggs
- 1 Tbsp Water
- 1/2 tsp Salt
- 1/4 cup Oil, cooking
- 1 clove Garlic, peeled
- 2 Tbsp Miso paste
- 1 1/2 Tbsp Soy sauce, low-sodium
- 1 Tbsp Vinegar, rice
- 2 tsp Oil, toasted sesame
- 2 tsp Brown sugar
- 2 Tbsp Water (plus more as needed)
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