Japanese Veggie Tofu Noodle Bowl for 1

Up until recently, I had never made an Asian dish that I totally loved. Though I think I’m a pretty good cook, Asian food just isn’t my specialty. I think it has to do with the fact that I tend to eat other types of cuisine a lot more often. But this might be one of those situations where practice makes perfect (or at least better!), because lately I’ve been making Asian food more often, and perhaps not so coincidentally, I think I’m getting kind of good at just throwing together these kinds of meals on the fly.

When I spotted fresh Japanese style noodles at the food store earlier, I couldn’t resist getting them to try out. Paired with some tofu and veggies, including superfood soybeans, it quickly turned into a [delicious] Japanese noodle bowl dinner:

Japanese Noodle Bowl for 1 

Ingredients:

• 1 cup Japanese style noodles
• 3 oz extra firm tofu, cut into chunks
• 1 large carrot, shredded
• 1/4 cucumber, chopped
• 1/3 c shelled edamame (I used frozen)
• a chunk of fresh ginger (about 1 inch thick), grated or thinly sliced
• 1 TBSP soy sauce
• 1 TBSP seasoned rice wine vinegar
• salt, pepper, & garlic powder

Cook edamame according to directions. Boil a pot of water and cook noodles as directed.

Add tofu, ginger, and rice wine vinegar to a saucepan over medium heat. Let cook for a few minutes, then add in carrot and cucumber. Remove from heat.

Add in edamame to the tofu mixture, then stir noodles in. Season with salt, pepper, and garlic powder. Add soy sauce and mix well.

Nutrition stats: 400 calories, 7 g fat, 23 g protein, 65 g carbs

Happy weekend to you!