Seared Tofu & Soba Noodles with Japanese Sweet Potatoes & Pea Tips

Seared Tofu & Soba Noodles

with Japanese Sweet Potatoes & Pea Tips

30 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

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
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Seared Tofu & Soba Noodles with Japanese Sweet Potatoes & Pea Tips
Title
  • 2 14-Ounce Packages Extra Firm Tofu
  • 9½ oz Soba Noodles
  • 4 oz Pea Tips
  • 3 Scallions
  • 1 lb Japanese Sweet Potatoes
  • 3 Tbsps Peanuts
  • 3 Tbsps Soy Sauce
  • 1 2-Inch Piece Ginger
  • 1 Tbsp Mirin
  • ⅓ cup Sweet Chile Sauce
  • ¼ cup White Miso Paste
time-saving
tips & techniques
Mirin
White Miso Paste
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
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.

Roast the sweet potatoes:
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.

Cook the noodles & make the soba sauce:
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.

Sear the tofu:
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.

Cook the vegetables:
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.

Finish & serve your dish:
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!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered

Seared Tofu & Soba Noodles

Prepare the ingredients:
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.

Roast the sweet potatoes:
Cook the noodles & make the soba sauce:
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.

Sear the tofu:
Cook the vegetables:
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!

Finish & serve your dish:
Browse Steps
1 of 6