Tofu-Vegetable Noodle Toss

Name: Tofu-Vegetable Noodle Toss
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4
Cuisine: Asian
Ingredients: 1 pound asparagus, trimmed and cut into 1-inch pieces; 1 1/2 cups snow peas, trimmed and halved; 1 cup marinated sautéed tofu cubes; 9.5 ounces buckwheat soba noodles; 1 tablespoon low-sodium soy sauce (for tossing noodles); 2 tablespoons low-sodium soy sauce (for sauce); 1 tablespoon mirin; 1/2 tablespoon agave nectar; 1/2 tablespoon rice vinegar; 1 clove garlic, minced; 2 teaspoons cornstarch mixed with 1 tablespoon cold water; Dash sesame oil (optional); Pinch crushed red pepper flakes (optional)

Recipe GLPR884eb5e9c3eb21

Asian

Main Course

27 min

327 cal

Servings: 4

Stovetop

A light and vibrant Asian-inspired noodle dish featuring tender asparagus and snow peas tossed with marinated tofu cubes and buckwheat soba noodles in a savory-sweet sauce. The vegetables are briefly blanched to preserve their crunch, while the umami-rich sauce brings everything together in a dish that is equally satisfying served warm or at room temperature.

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Ingredients

1 pound asparagus, trimmed and cut into 1-inch pieces

1 1/2 cups snow peas, trimmed and halved

1 cup marinated sautéed tofu cubes

9.5 ounces buckwheat soba noodles

1 tablespoon low-sodium soy sauce (for tossing noodles)

2 tablespoons low-sodium soy sauce (for sauce)

1 tablespoon mirin

1/2 tablespoon agave nectar

1/2 tablespoon rice vinegar

1 clove garlic, minced

2 teaspoons cornstarch mixed with 1 tablespoon cold water

Dash sesame oil (optional)

Pinch crushed red pepper flakes (optional)

Directions

Fill a large pot with water and bring to a rolling boil over high heat.
Add the asparagus and snow peas to the boiling water. Cook for approximately 2 minutes until the vegetables are tender-crisp, then carefully remove them using a strainer and transfer to a large mixing bowl.
Add the marinated tofu cubes to the bowl with the blanched vegetables and stir gently to combine.
Return the water to a boil, then add the buckwheat soba noodles. Cook for 4 to 5 minutes, stirring occasionally, until the noodles are tender but not mushy.
While the noodles cook, prepare the sauce by combining the 2 tablespoons soy sauce, mirin, agave nectar, rice vinegar, and minced garlic in a small saucepan.
Place the saucepan over medium-high heat and slowly bring the sauce to a boil, stirring constantly. When it reaches a boil, slowly pour in the cornstarch slurry while continuing to stir until the sauce thickens and becomes clear, about 1 minute. Remove from heat.
Drain the cooked noodles in a strainer and transfer them to a large serving bowl.
Toss the warm noodles with the 1 tablespoon soy sauce to separate the strands evenly.
Pour the vegetable-tofu mixture over the noodles, then drizzle the thickened sauce over everything and toss thoroughly to coat all ingredients.
If desired, finish with a light drizzle of sesame oil and a pinch of red pepper flakes for extra flavor. Serve warm or allow to cool to room temperature before serving.

Comments

Grocery List Plus Editorial Staff3.75

Soba noodles and mirin require a special trip to an Asian market or Harris Teeter's international aisle; neither ALDI nor Food Lion stocks these reliably, and that's a real cost to a weeknight recipe. The tofu and vegetables are widely available, but total ingredient cost runs $12–15 for four servings ($3–3.75 per serving), driven by the specialty noodles and mirin. The 27-minute stated time is honest for a stir-fry if you press the tofu beforehand, but pressing adds 10–15 minutes off the clock, so realistic prep is closer to 40 minutes. This dish reheats poorly because noodles tighten and the sauce separates, making it a same-night meal best enjoyed fresh.