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Honey-soy glazed tofu with soba noodles

Honey-soy glazed tofu with soba noodles

Based on 10 ratings
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Xueci Cheng

Xueci Cheng

Food Editor at Kitchen Stories

www.instagram.com/chill_crisp/
"This recipe is inspired by Melissa Clark’s Crispy chili glazed tofu in her book Dinner in One. I find tofu is often an overlooked but affordable source of protein that is also versatile and easy to store. Crunchy sugar snap peas (can be substituted by other crunchy veggie), crispy tofu and soba noodles create a ballad of textures and flavors. This dish can be served warm, lukewarm or even cold, which makes it a perfect lunch-to-go or picnic food. If you can’t find rice vinegar, use white balsamic vinegar instead."
Difficulty
Easy 👌
Preparation
35 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
200 g
firm tofu
tbsp
honey
2 tbsp
soy sauce
150 g
soba noodles
75 g
snap peas
g
ginger
1 cloves
garlic
1 tbsp
rice vinegar
tbsp
water
¼ tsp
chili flakes
½ tbsp
starch
1 tbsp
vegetable oil
roasted peanut (for garnish)
scallion (for garnish)
salt
pepper
MetricImperial

Utensils

paper towels, plate, knife, cutting board, liquid measuring cup, bowl (large), nonstick pan (large), tongs, pot, colander

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Nutrition per serving

Cal543
Fat16 g
Protein29 g
Carb79 g
  • Step 1/ 4

    To drain tofu, wrap it with paper or a clean kitchen towel and place on a deep plate. Add a heavy object on top and let sit for approx. 10 min. to remove as much excess water as possible. While the tofu is draining, roughly chop roasted peanuts and scallion, set aside for garnishing. In a measuring cup, grate ginger and garlic. Add honey, rice vinegar, soy sauce, water and chili flakes, mix until well combined.
    • 200 g firm tofu
    • g ginger
    • 1 cloves garlic
    • tbsp honey
    • 1 tbsp rice vinegar
    • 2 tbsp soy sauce
    • tbsp water
    • ¼ tsp chili flakes
    • roasted peanut (for garnish)
    • scallion (for garnish)
    • paper towels
    • plate
    • knife
    • cutting board
    • liquid measuring cup

    To drain tofu, wrap it with paper or a clean kitchen towel and place on a deep plate. Add a heavy object on top and let sit for approx. 10 min. to remove as much excess water as possible. While the tofu is draining, roughly chop roasted peanuts and scallion, set aside for garnishing. In a measuring cup, grate ginger and garlic. Add honey, rice vinegar, soy sauce, water and chili flakes, mix until well combined.

  • Step 2/ 4

    After the tofu has been drained, cut it into thick slices, approx. 1 cm/0.4 in. thick and approx. 4 cm/1.6 in. big. In a big bowl, mix cornstarch with salt and pepper. Add tofu pieces and toss to coat.
    • ½ tbsp starch
    • salt
    • pepper
    • bowl (large)

    After the tofu has been drained, cut it into thick slices, approx. 1 cm/0.4 in. thick and approx. 4 cm/1.6 in. big. In a big bowl, mix cornstarch with salt and pepper. Add tofu pieces and toss to coat.

  • Step 3/ 4

    In a big non-stick frying pan, heat oil over medium-high heat. Add the tofu cubes in a single layer, let them cook until the bottom is golden brown, then turn and fry them on the other side (approx. 5 min. each side). Remove and set aside. In the same pan, add the sauce and let it simmer for approx. 3–5 min., until it thickens. Reserve half of the sauce for the noodles. Add the tofu cubes to the remaining sauce, mix to combine until the tofu is coated with the glaze.
    • 1 tbsp vegetable oil
    • nonstick pan (large)
    • tongs

    In a big non-stick frying pan, heat oil over medium-high heat. Add the tofu cubes in a single layer, let them cook until the bottom is golden brown, then turn and fry them on the other side (approx. 5 min. each side). Remove and set aside. In the same pan, add the sauce and let it simmer for approx. 3–5 min., until it thickens. Reserve half of the sauce for the noodles. Add the tofu cubes to the remaining sauce, mix to combine until the tofu is coated with the glaze.

  • Step 4/ 4

    In a pot of boiling water, cook soba noodles according to package instructions. Add sugar snap peas at the end of the cooking time to boil together for approx. 1 min. Then drain both noodles and peas in a colander and rinse under cold water. Add to a bowl, mix with the reserved honey soy sauce. Top with tofu and garnish with peanuts and scallions.
    • 150 g soba noodles
    • 75 g snap peas
    • pot
    • colander

    In a pot of boiling water, cook soba noodles according to package instructions. Add sugar snap peas at the end of the cooking time to boil together for approx. 1 min. Then drain both noodles and peas in a colander and rinse under cold water. Add to a bowl, mix with the reserved honey soy sauce. Top with tofu and garnish with peanuts and scallions.

  • Enjoy your meal!

    Honey-soy glazed tofu with soba noodles

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