2 Serving
Lunch
Soba Noodle Bowls
with Red Curry Almond Butter Dressing
SERVINGS
PREP & COOK TIME
15 min
CALORIES
560
FAT
13g
CARBOHYDRATES
74g
PROTEIN
36g
Get Recipes Delivered
INGREDIENTS
- 8 oz Hodo® Organic Braised Tofu
- 1 lime
- 2 scallions
- 2 tbsp almond butter
- 1 tbsp red curry paste
- 6 oz soba noodles
- 2 oz shredded red cabbage
- 1 tbsp togarashi
- Salt*
- *Not included
- For full ingredient list, see Nutrition
Allergens: soy, tree nuts, wheat
Tools: Medium saucepan
SERVINGS
PREP & COOK TIME
15 min
CALORIES
560
FAT
13g
CARBOHYDRATES
74g
PROTEIN
36g
Get Recipes Delivered
INSTRUCTIONS
1
Make the dressing
Bring a medium saucepan with 2 quarts water and 1 tbsp salt to boil. Dice the tofu. Thinly slice the scallions. Halve and juice the lime. In a medium bowl, combine the lime juice, almond butter, red curry paste, and ¼ cup warm water. Whisk red curry almond butter dressing until smooth.
2
Cook the noodles
Once the water is boiling, add the soba noodles and gently stir. Cook until al dente, 2 to 3 minutes. Drain and run noodles under cold water to stop the cooking process.
3
Build your bowls
Divide the cooked soba noodles between bowls. Top with diced tofu, sliced scallions, and red cabbage. Drizzle with red curry almond butter dressing and sprinkle with togarashi.
SIMILAR RECIPES
SOLD OUT
2 or 4 Serving
Dinner
Spicy Almond Butter Noodles with Gai Lan & Yellow Squash
35 Mins
/
650 Calories
SOLD OUT
2 or 4 Serving
Dinner
Cauliflower Coconut Ramen with Gai Lan & Udon Noodles
35 Mins
/
790 Calories
SOLD OUT
2 or 4 Serving
Dinner
Korean Tofu Bowls with Sugar Snap Peas & Kimchi
20 Mins
/
550 Calories
SOLD OUT
2 or 4 Serving
Dinner
Falafel Spiced Tofu with Pickled Cauliflower & Creamy Cashew Dressing
35 Mins
/
460 Calories
SOLD OUT
2 or 4 Serving
Dinner
Barbecue Tofu Bowls with Creamed Corn & Southern Collard Greens
30 Mins
/
410 Calories