Soba Noodles with Tofu, Avocado, and Snow Peas makes for a delicious, nutritious lunch. Soba noodles are made with buckwheat flour, which is an excellent source of fiber and protein.

Martha Stewart Living, July 2003


Sang An

Recipe Summary



Ingredient Checklist


Instructions Checklist
  • In a small saucepan, bring ginger, chile, sugar, and 1/3 cup water to a boil. Reduce heat to low; cook until ginger and chile are soft, about 5 minutes. Use a slotted spoon to transfer ginger and chile to a bowl; set aside. Reserve syrup.

  • Make dressing: In a shallow bowl, whisk together lime juice, soy sauce, and 2 teaspoons reserved syrup. Add tofu, and toss to coat. Set aside.

  • In a pot of boiling water, cook the noodles according to package instructions. Drain; transfer to a large bowl. Add peas; drizzle with oil and 1 tablespoon dressing. Toss to coat; let cool.

  • To serve, add cucumber and chives to bowl along with the tofu and dressing; toss to combine. Divide among plates; top with avocado and reserved ginger and chile. Sprinkle with sesame seeds.


Reviews (3)

7 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: Unrated
I would like the nutritional info for all of the recipes. Please consider adding for all of us calorie counters.
Rating: Unrated
I agree 100%, knorton4. I would expect at least that from a magazine of this caliber!
Rating: Unrated
Is it possible to get the nutritional information for this recipe? I would really appreciate knowing what I'm eating! Thanks so much!