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Crispy Baked Tofu Soba Bowl with Peanut-Lime Sauce
Cornstarch-crisped tofu cubes and silky soba noodles tossed in a tangy peanut-lime sauce, finished with crunchy carrot and edamame for a fresh, protein-packed bowl.
- 200 g firm tofu
- 200 g soba noodles
- 30 g peanut butter
- 80 g edamame beans (frozen, shelled)
- 14 g honey
- 20 g cornstarch
- 2 tbsp soy sauce
- 1 pc lime
- 2 pc garlic
- 10 g ginger
- 60 g carrot
- 2 pc spring onion
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Add to a shopping listHow the shopping list works →For the crispy tofu
- Step 1
Preheat the oven to 220°C (fan 200°C). Press 200g firm tofu between paper towels for 10 minutes to remove excess water, then cut into 2cm cubes.
- Step 2
Toss the tofu cubes with 1 tbsp of the soy sauce and the cornstarch until evenly coated.
- Step 3
Spread on a lined baking tray, lightly spray with oil, and bake for 25 minutes, turning halfway, until golden and crisp on the edges.
For the peanut-lime sauce
- Step 1
While the tofu bakes, whisk the peanut butter with the remaining soy sauce, the juice of the lime, honey, grated ginger and 1 grated garlic clove in a bowl.
- Step 2
Loosen with 2–3 tbsp warm water until you have a pourable, glossy sauce.
To assemble
- Step 1
Cook the soba noodles in boiling water for 4–5 minutes according to packet instructions, then drain and rinse under cold water to stop them sticking.
- Step 2
Blanch the edamame in boiling water for 2 minutes, then drain.
- Step 3
Julienne the carrot and slice the spring onions.
- Step 4
Toss the noodles through the peanut-lime sauce, then divide between two bowls.
- Step 5
Top with the crispy tofu, edamame, carrot and spring onion, and serve immediately.
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