Charred broccoli soba bowl with peanut sauce from Salad Freak: Recipes to Feed a Healthy Obsession (page 190) by Jess Damuck

  • chili crisp oil
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  • scallions
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  • EYB Comments

    Can substitute English cucumbers for Persian cucumbers, rice noodles for soba noodles, and extra-firm tofu for firm tofu. Can use the chili crisp oil on page 260, or substitute with a mixture of peanut oil or avocado oil and crushed red pepper flakes.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute English cucumbers for Persian cucumbers, rice noodles for soba noodles, and extra-firm tofu for firm tofu. Can use the chili crisp oil on page 260, or substitute with a mixture of peanut oil or avocado oil and crushed red pepper flakes.

  • Eater1547 on January 25, 2024

    I thought this was too heavy but can appreciate the unique flavors.

  • hbakke on September 28, 2023

    I served this as a 4 serving dinner. I loved the preparation of the tofu and the freshness from the herbs. I really charred the broccoli (oops), but not inedibly so. I used Kari Kari chili crisp, which is a lovely version of chili crisp with slivered garlic, and it added the perfect amount of spice and savoriness to the dish. Will repeat.

  • skvalentine on September 03, 2023

    This was a hit at a recent potluck. The sauce was delicious with 1 tsp of fish sauce. I liked the simple technique for roasting the tofu and broccoli. After making the chili crisp oil, this came together very quickly. Will definitely repeat.

  • MollyB on August 03, 2022

    Very nice summer dish. I liked the sauce with 1 tsp of fish sauce, and everything else as listed in the recipe. The instructions for the tofu were a bit confusing - do you really just roast the 4 rectangular slabs of tofu it tells you to cut the block of tofu into, and then serve them as slabs? How exactly is the recipe supposed to serve 6 that way? I'd probably cut smaller pieces or cubes next time. I didn't make the chili crisp, but used some of the "Everything oil" from To Asia, With Love, and it tasted great with the rest of the recipe.

  • tarae1204 on April 06, 2022

    Could be a salad, could be a bowl, whatever it is, it’s very good. I adjusted the dressing to my taste by halving the fish sauce, doubling the lime, and tripling the honey. I also added about a half teaspoon of grated ginger. To me it was perfect a little sweeter like that. The tofu came out well. The broccoli was charred (as recipe title states) and kind of dry but flavorful and good with the sauce.

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