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RELATED RECIPES
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Ginger Miso Roasted Tofu and Tomatoes with Soba Noodles and Baby Bok Choy
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50 minutes
2 servings
Adjust servings
dairy-free
gluten-free
(?)
Has gluten from:
soba noodle (dry)
kid friendly
has meat
has pasta
(?)
Has pasta from:
soba noodle (dry)
has seafood
mediterranean
vegan
(?)
Not vegan due to:
honey
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
honey
miso paste
tofu
soba noodle (dry)
This recipe has no customizations.
 
Nutrition to Note
This recipe has Sodium as 50.6% (as a percentage of RDA).
 
You may need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 2.5% of RDA
• Calories: 48.2% of RDA
• Carbs: 19.0% of RDA
• Fat (total lipid): 16.4% of RDA
• Fiber: 18.2% of RDA
• Fructose: 20.4% of RDA
• Protein: 20.0% of RDA
• Sodium: 50.6% of RDA
• Sugar: 45.4% of RDA
• Vitamin A (IU): 105% of RDA
• Vitamin B6: 15.1% of RDA
• Vitamin C: 48.8% of RDA
• Iron: 4.4% of RDA
• Magnesium: 22.6% of RDA
• Manganese: 26.8% of RDA
• Niacin: 8.8% of RDA
• Potassium: 19.8% of RDA
• Zinc: 13.6% of RDA
If any nutritional component is greater than 50% of RDA (or any vitamin/mineral is greater than 400% of RDA), the recipe gets a “Nutrition to Note” rating.
 
Whether this matters for your diet depends mostly on what other foods you consume today.
 
INGREDIENTS
Amount
Measure
Ingredient
 
1
tbsp
 
2
tbsp
 
2
tbsp
minced.
 
2
tbsp
 
10
ounces, weight
firm, drained, diced into bite size pieces.
 
1
pint
 
3
ounces, weight
 
2
heads
use baby bok choy.
 
 
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PREPARATION
1.
Preheat oven to 425 F.
TO MAKE THE GLAZE
2.
Mince the ginger. Combine the ginger, honey, miso, and water in a small bowl. Whisk together using a fork.
ROASTING THE TOFU AND TOMATOES
3.
Dice the tofu into small bite-sized pieces. Toss the tofu in the bowl with the glaze. Coat evenly.
4.
Use your fingers to remove the tofu from the glaze.
5.
Spread the tofu into a single layer on half of baking sheet pan.
6.
Toss the tomatoes in the remaining glaze. Spread the tomatoes onto the other half of the baking sheet pan.
7.
Roast the tomatoes and tofu at 425F for about 25 minutes.
8.
Stir the tofu and tomatoes every 8 minutes or so, to ensure even cooking. When the tofu and tomatoes are done, remove from the oven.
PREPARING THE SOBA NOODLES AND BOK CHOY
9.
While the tofu and tomatoes roast, bring a large pot of water to a rolling boil. Add the Soba noodles and cook according to package directions, only about 3 minutes. When the noodles are done, remove and drain.
10.
To steam the bok choy: Bring a small amount of water to a rolling boil. Trim the roots off of the bok choy. Keep the core intact, cut the bok choy into quarters.
11.
Place the bok choy in a large bowl of water. Use your hands to agitate. This will remove the sandy grit from the between the stalks, allowing the grit to sink to the bottom of the bowl.
12.
Remove the bok choy from the bowl of water and place in your pot with steaming water. Cover and steam about 4-5 minutes. The bok choy should easily slide on and off a sharp paring knife.
13.
When everything is ready, plate the Soba noodles and bok choy. Pour the tofu, tomatoes, and glaze over the noodles.
NOTES, TIPS, TRICKS, HINTS, ETC:
You can use this glaze for other roasted vegetables like butternut squash, sweet potatoes, or even brussels sprouts.
 
 
NUTRITION
This recipe has the following nutrient totals:
Calories 965
Protein 22.5 g
Carbohydrates 52.3 g
Iron 0.82 mg
Fiber 5.10 g
Calcium 24.8 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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