Miso-Ginger Tofu Soba Crunch Jars

Ingredients

• 14 ounces extra-firm tofu, pressed and cubed
• 8 ounces dry soba noodles
• 2 cups shredded red cabbage
• 1 cup shelled edamame, thawed
• 1 cup shredded carrots
• 1 cup sliced cucumber
• 2 scallions, thinly sliced
• 2 tablespoons sesame seeds
• 1 tablespoon olive oil
• 3 tablespoons white miso
• 2 tablespoons rice vinegar
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon toasted sesame oil
• 2 teaspoons grated fresh ginger
• 1 teaspoon honey
• 2 tablespoons warm water

Method

1. Heat oven to 425 F. Toss tofu with olive oil and roast for 20 to 25 minutes, turning once.
2. Cook soba according to package directions. Rinse under cool water and drain well.
3. Whisk miso, rice vinegar, soy sauce, sesame oil, ginger, honey, and warm water.
4. Divide dressing among four jars. Layer cabbage, carrots, cucumber, edamame, soba, tofu, scallions, and sesame seeds.
5. Refrigerate. Shake into a bowl before eating.