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Recipe starts at 05:41
Hot or cold, this noodle bowl is delicious. The dressing is tangy and the black bean sauce is the perfect flavour combination for the veggies and crispy tofu.
Black Bean Garlic Tofu Nourish Bowl
▸ ▹ Vegan, nut-free, gluten-free
Yield: 3 - 4 servings
Prep Time: 10 min
Cook Time: 25 min
Total Time: 35 min
9 oz (270 g) soba noodles
1 tsp (5 mL) sesame oil
1½ cups (235 g) frozen edamame
1 block (450 g) firm tofu, drained
2 Tbsp (16 g) cornstarch (or sub arrowroot starch)
½ tsp salt
½ tsp pepper
1 Tbsp (15 mL) vegetable oil
1 large head of bok choy, steams and leaves separated
2 large handfuls (5 cups / 550 g) green beans, ends trimmed and cut into thirds
2 roasted red bell pepper, from a jar, thinly sliced
3 Tbsp (45 mL) black bean garlic sauce, divided
3 Tbsp (45 mL) rice vinegar
1 Tbsp (15 mL) sodium-reduced soy sauce
½ Tbsp (7 mL) sesame oil
Fresh red chili pepper, thinly sliced
Toasted sesame seeds
Green onion, thinly sliced
Cook soba noodles according to package directions. Once cooked, drain and rinse with cold water, to stop the cooking process. Toss with 1 tsp sesame oil to prevent the noodles from sticking together. Set aside.
Thaw the edamame beans by placing in a heat-proof bowl and covering with boiling water. Let them sit while the other ingredients are being prepared.
Cut tofu into ½inch (1 cm) cubes. Transfer to a bowl, and toss with the cornstarch, salt, and pepper.
Preheat a large frying pan on high heat with 1 Tbsp (15 mL) oil. When hot, place the tofu in a single layer on the heated pan and pan fry until all sides are golden, about 10 - 15 minutes.
While the tofu is frying, thinly slice the bok choy leaves and stems into bite-sized pieces. Keep the green leaves and white stems separated for now, and then prepare the green beans and red bell pepper.
Once the tofu is completely cooked, add 1 Tbsp (15 mL) black bean garlic sauce and toss to coat. Transfer to a bowl.
Return the pan to the high heat and add the white bok choy stems and green beans, along with a very small splash (5 - 10 mL) of water. Cook until softened, but still crunchy, about 3 minutes.
Add the bok choy leaves and 2 Tbsp (30 mL) black bean sauce, and sauté until the bok choy leaves are wilted. Transfer to a bowl.
Drain the edamame.
Combine the sauce ingredients, rice vinegar, soy sauce and sesame oil in a small container.
To assemble: place some of the cooled* soba noodles in a bowl and top with the tofu, green bean and bok choy vegetables, some drained edamame, and some sliced roasted red pepper. Drizzle the sauce over the bowl and top with sesame seeds, fresh red chili slices and green onion.
* If you aren't a fan of cold soba noodles, you can reheat them by pouring boiling water over the noodles just before serving.
Storage: store assembled in an air-tight container in the fridge for up to 3 days. Store the sauce separately until you are ready to eat.
Variations: try with broccoli, fresh cucumber, or carrots.
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