Tofu Soba Crunch Prep Boxes

Ingredients

• 8 oz soba noodles
• 14 oz extra-firm tofu, pressed and cubed
• 1 tablespoon avocado oil
• 2 tablespoons low-sodium soy sauce, divided
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame oil
• 1 tablespoon lime juice
• 1 teaspoon maple syrup
• 1 teaspoon grated ginger
• 2 cups shredded purple cabbage
• 1 large cucumber, sliced into half moons
• 1 cup shelled edamame, thawed
• 1 cup carrots, shredded
• 1/2 cup cilantro, chopped
• 2 tablespoons sesame seeds
• Optional: 1 tablespoon chili crisp or sliced scallions

Method

1. Cook soba noodles according to package directions, then rinse under cool water.
2. Toss tofu with avocado oil and 1 tablespoon soy sauce; sear in a skillet for 5-6 minutes or serve chilled if using ready-to-eat baked tofu.
3. Whisk rice vinegar, sesame oil, lime juice, maple syrup, ginger, and remaining soy sauce.
4. Divide soba, tofu, cabbage, cucumber, edamame, carrots, and cilantro into four boxes.
5. Add dressing just before eating and finish with sesame seeds.