Soba noodles are made with buckwheat flour, which is an excellent source of fiber and protein.




  • 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!