Almond Tofu with Buckwheat Noodles and Snow Peas

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 642.4
  • Total Fat: 29.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 970.2 mg
  • Total Carbs: 72.8 g
  • Dietary Fiber: 5.6 g
  • Protein: 35.4 g

View full nutritional breakdown of Almond Tofu with Buckwheat Noodles and Snow Peas calories by ingredient
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From Serious From Serious
Number of Servings: 4


    16 oz high protein super firm tofu (available at Trader Joe's)
    6 tbsp almond butter
    2 tbsp low sodium soy sauce
    3 tbsp maple syrup
    1 tbsp sesame oil
    2 tbsp canola oil
    3 scallions, sliced thinly
    1 tbsp fresh ginger, minced
    2 cloves garlic, minced
    3 cups snow peas, ends trimmed and halved
    8 oz buckwheat soba
    2 tbsp rice vinegar
    1 cup cilantro, chopped
    Sriracha (optional)


Preheat oven to 350. Cut the tofu into 1/4 inch thick strips. Combine the almond butter, soy sauce, maple syrup, and sesame oil. Whisk until smooth. Spray a sided-baking sheet with cooking spray and lay the tofu strips in a single layer, then spoon 1/2 tsp of almond butter mixture on each piece. Spread it out to paint the tops of each piece, then bake for 25 minutes. Flip the pieces, coat with remaining sauce, and bake a further 25 minutes.

Meanwhile, heat canola oil in a wok or large skillet until shimmering and add the scallions. Cook for 1 minute, then add the tofu; cook 1 minute. Add garlic, 1/2 cup water, and stir well. Stir in any remaining almond butter mixture. Cover and keep warm.

Cook the soba noodles in salted boiling water, adding the peas in the last 2 minutes. Drain and add to the skillet. Stir in cilantro and vinegar. Toss to combine. Season with Sriracha if desired.

Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user XTMONT.

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