Tofu & Chinese broccoli with soba noodle salad [Recipe]


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Reprinted from Blue Apron

Lemongrass, also known as tanglad or fever grass, is a type of grass native to the tropical regions of Asia and Africa. In addition to adding a citrusy, herbal flavor to curries and stir-fries, it’s also used to create essential oils for insect repellent and beauty products. To prepare it for cooking, you must remove the tough outside stalk to reveal the tender, middle core that can be eaten.

Makes 2 servings; about 625 calories per serving



  • 8 ounces Chinese broccoli
  • 2 scallions
  • 2 cloves garlic
  • 1-inch piece ginger
  • 1 stalk lemongrass
  • 1 package extra firm tofu
  • 8 ounces soba noodles
  • 2 tablespoons mirin
  • 2 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 1 lime
  • 2 birdseye chilis
  • ¼ cup hoisin sauce



1. Prepare the ingredients.

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Roughly chop the Chinese broccoli. Peel and finely chop the garlic and ginger. Thinly slice the scallions on an angle. Cut the lime into quarters. Press out the excess water out of the tofu with a paper towel; then cut it into 1-inch cubes. Cut off the ends of the lemongrass; then peel away the fibrous outer layers until you reach the white, pliable core. Finely chop the lemongrass core.


2. Cook the noodles.

Once the water is boiling, add the soba noodles. Boil for 4 to 6 minutes, or until tender, but not too soft. While the noodles are cooking, make the dressing. In a large bowl combine the mirin, soy sauce, sesame oil, half of the scallions and the juice of 2 lime wedges; season with salt and pepper to taste. Once the noodles are finished, drain and rinse with cold water, then add to the mirin-soy dressing. Toss to thoroughly coat.


3. Cook the tofu.

Season the tofu with salt and pepper to taste. In a medium nonstick pan, heat some oil on medium-high until very hot. Add the tofu and cook 8 to 10 minutes, or until browned on all sides, stirring occasionally. Season with salt and pepper to taste; then transfer to a paper-towel-lined plate. Wipe out the pan.


4. Cook the Chinese broccoli.

In the same pan used to cook the tofu, heat a couple teaspoons of oil on high until hot. Add the Chinese broccoli, garlic, ginger, lemongrass and whole birdseye chilis; season with salt and pepper. Cook 3 to 5 minutes, or until the broccoli is bright green and slightly wilted.


5. Finish the tofu.

Once the Chinese broccoli is slightly wilted, stir in the hoisin sauce, ¼ cup of water and the browned tofu. Cook 30 seconds to 1 minute, or until thoroughly combined and heated through. Season with salt and pepper to taste, then remove from heat. (To avoid eating the whole birdseye chilis, remove the chilis before plating.)


6. Plate your dish.

Toss the soba noodles in the dressing once more; then divide between 2 dishes. Top the noodles with the tofu and Chinese Broccoli mixture, then garnish with the remaining lime wedges and scallions. Enjoy!


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