Baked Tofu Soba Noodle Bowl
Nutty buckwheat soba noodles mix with baked tofu, cabbage, carrots, and bright edamame for a bowl that hits every texture note. The peanut dressing brings ginger warmth, a splash of tamari, and just enough sweetness to keep things lively. Finished with sesame and scallions.
Nutritional facts
Protein
27g
Carbs
70g
Calories
520kcal
Fat
16g
Ingredients
Soba Noodles, Sriracha, Extra Virgin Olive Oil, Carrots, Onion Powder, Garlic Powder, Cilantro, Chili Powder, Edamame, Agave Syrup, Corn Starch, Kosher Salt, Black Sesame Seeds, Tofu, Gluten Free Tamari, Light Brown Sugar, Rice Wine Vinegar, Peanut Butter, Green Onion, Ginger, Baby Spinach, Red Cabbage, Sweet Chili Sauce
Contains wheat, peanuts, soybeans, sesame seeds.
Reviews
4.4
Based on 131 reviews
Aretha · 07/03/26
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About Raymundo Agrazal
Chef Raymundo Agrazal is a creative and passionate culinary professional with over 10 years of experience in restaurants and culinary kitchens. He has worked with various restaurants in New York, one of which is Pampano. He prioritizes using healthy, organic, and sustainable food and ingredients. Focusing on French, Mexican, and seafood cuisines, Agrazal channels his energy with utmost committment toward providing glorious satisfaction for the palate.
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