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Seared Tofu & Soba Noodles
with Japanese Sweet Potatoes & Pea Tips
30 minWellness at Blue Apron
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4 Servings
- Est. 700 Cals/serving
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In this light, satisfying meal, you’ll use two sauces: one for the tofu, and one for the soba noodles and vegetables. The mellow tofu is brightened by a simple sweet chile sauce, then topped with chopped peanuts for crunchy contrast. The soba is dressed with a miso, mirin and soy sauce mixture. It’s perfect for flavoring tender Japanese sweet potatoes (a purple-skinned variety with white flesh) and pea tips, or the early, leafy stems of the pea plant.
Get Cooking
fresh
ingredients
Title
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2 14-Ounce Packages Extra Firm Tofu
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9½ oz Soba Noodles
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4 oz Pea Tips
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3 Scallions
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1 lb Japanese Sweet Potatoes
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3 Tbsps Peanuts
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3 Tbsps Soy Sauce
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1 2-Inch Piece Ginger
- 1 Tbsp Mirin
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⅓ cup Sweet Chile Sauce
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¼ cup White Miso Paste
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Drain the tofu and pat dry with paper towels; cut into bite-sized cubes. Roughly chop the pea tips. Cut the sweet potatoes into ½-inch rounds. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Roughly chop the peanuts. Peel and mince the ginger.
2
Roast the sweet potatoes:
Place the sweet potatoes on a sheet pan. Drizzle with oil and season with salt and pepper; toss to coat. Arrange in a single, even layer and roast 18 to 20 minutes, or until slightly browned and tender when pierced with a fork. Remove from the oven.
3
Cook the noodles & make the soba sauce:
While the sweet potatoes roast, add the noodles to the pot of boiling water. Cook 2 to 3 minutes, or until tender. Drain thoroughly and rinse under warm water. In a medium bowl, combine the soy sauce, mirin, miso paste and ½ cup of warm water; whisk until smooth. Set the cooked noodles and soba sauce aside.
4
Sear the tofu:
While the sweet potatoes continue to roast, season the tofu with salt and pepper. In a large pan (nonstick, if you have one), heat 1 tablespoon of oil on medium-high until hot. Add the seasoned tofu and cook, flipping occasionally, 9 to 11 minutes, or until browned on all sides. Remove from heat. Off the heat, add the sweet chile sauce and 2 tablespoons of water; stir to thoroughly combine. Transfer to a serving dish and garnish with the peanuts. Set aside in a warm place. Wipe out the pan.
5
Cook the vegetables:
In the same pan used to cook the tofu, heat 1 tablespoon of oil on medium-high until hot. Add the ginger and white bottoms of the scallions. Cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Add the roasted sweet potatoes; cook, stirring occasionally, 1 to 2 minutes, or until heated through.
6
Finish & serve your dish:
Add the cooked noodles and soba sauce to the pan of vegetables. Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and heated through. Reduce the heat to low; add the pea tips and half the green tops of the scallions. Cook, stirring frequently, 1 to 2 minutes, or until the pea tips are wilted. Remove from heat; season with salt and pepper to taste. Transfer to a serving dish. Garnish the finished soba and seared tofu with the remaining green tops of the scallions. Enjoy!
1
Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Drain the tofu and pat dry with paper towels; cut into bite-sized cubes. Roughly chop the pea tips. Cut the sweet potatoes into ½-inch rounds. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Roughly chop the peanuts. Peel and mince the ginger.
2
Roast the sweet potatoes:
Place the sweet potatoes on a sheet pan. Drizzle with oil and season with salt and pepper; toss to coat. Arrange in a single, even layer and roast 18 to 20 minutes, or until slightly browned and tender when pierced with a fork. Remove from the oven.
3
Cook the noodles & make the soba sauce:
While the sweet potatoes roast, add the noodles to the pot of boiling water. Cook 2 to 3 minutes, or until tender. Drain thoroughly and rinse under warm water. In a medium bowl, combine the soy sauce, mirin, miso paste and ½ cup of warm water; whisk until smooth. Set the cooked noodles and soba sauce aside.
4
Sear the tofu:
While the sweet potatoes continue to roast, season the tofu with salt and pepper. In a large pan (nonstick, if you have one), heat 1 tablespoon of oil on medium-high until hot. Add the seasoned tofu and cook, flipping occasionally, 9 to 11 minutes, or until browned on all sides. Remove from heat. Off the heat, add the sweet chile sauce and 2 tablespoons of water; stir to thoroughly combine. Transfer to a serving dish and garnish with the peanuts. Set aside in a warm place. Wipe out the pan.
5
Cook the vegetables:
In the same pan used to cook the tofu, heat 1 tablespoon of oil on medium-high until hot. Add the ginger and white bottoms of the scallions. Cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Add the roasted sweet potatoes; cook, stirring occasionally, 1 to 2 minutes, or until heated through.
6
Finish & serve your dish:
Add the cooked noodles and soba sauce to the pan of vegetables. Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and heated through. Reduce the heat to low; add the pea tips and half the green tops of the scallions. Cook, stirring frequently, 1 to 2 minutes, or until the pea tips are wilted. Remove from heat; season with salt and pepper to taste. Transfer to a serving dish. Garnish the finished soba and seared tofu with the remaining green tops of the scallions. Enjoy!
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