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Shared By Charlotte Burns

Sesame Soba Noodle Bowls with Roasted Veggies & Baked Tofu

Ingredients

  • 1/4 cup soy sauce or tamari
  • 2 tablespoons rice vinegar
  • 2 tablespoons maple syrup
  • 2 teaspoons freshly grated ginger
  • 2 teaspoons sriracha sauce (or to taste)
  • 1 teaspoon sesame oil
  • 1 pound extra-firm tofu, drained, pressed and cut into 1-inch cubes
  • 20 asparagus spears (1 small bunch or about 3/4 pound), tough ends trimmed and cut into 2 inch pieces
  • 2 medium carrots, chopped
  • 1/2 medium red onion, sliced into strips
  • 1 tablespoon vegetable oil
  • Salt and pepper to taste
  • 3 tablespoons soy sauce or tamari
  • 2 tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • 2 garlic cloves, minced
  • 8 ounces dried soba noodles (use buckwheat soba noodles to keep this gluten-free)
  • 2 scallions, chopped
  • Toasted sesame seeds
  • Black pepper

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