Seared Tofu & Soba Noodles

with Japanese Sweet Potatoes & Pea Tips

30 MIN

4 Servings

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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.

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Nutrition

PER SERVING
Calories

700 Cals (est.)

fresh

ingredients

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

step-by-step

instructions

Cook Along

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!