SWEET AND SPICY TOFU WITH SOBA NOODLES
If you don't cook tofu often (or even if you do), this unfussy tofu dish is for you: There's no flour-dredging or shallow-frying, and no marinating at all. As long as you pat the tofu dry (a bit fussy, but not by much), the vegetable oil's high smoke point will yield crisp edges, while the sesame oil imparts flavor, putting you well on your way to making tofu taste great. What's more, a ginger-and-garlic-laced soy sauce coats noodles and tofu alike, giving you chopstick after chopstick of toothsome pleasure. Serve these warm or cold, and be generous with the cool, crispy vegetables on top, especially for summer picnics where you can stretch this to serve 6 or even 8 as a side.
Provided by Sarah Copeland
Categories dinner, weekday, noodles, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Drain the tofu in a colander, or dry on paper-towel lined plate while you prep the remaining ingredients, about 10 minutes. Meanwhile, bring a small pot of water to a boil for the soba noodles.
- Cut tofu into 1-inch cubes. Heat a cast-iron skillet over medium-high heat. Add the vegetable oil and 1 tablespoon of the sesame oil. When the oil shimmers, add the tofu in a single layer, in batches if needed and cook until golden on all sides, turning as needed when the tofu releases easily from the pan, about 8 to 10 minutes total. Lift the tofu out of the pan with a spatula and transfer to a new paper-towel-lined plate.
- Meanwhile, cook the soba in boiling water for 5 to 8 minutes (or according to package directions), until just al dente, stirring frequently. Drain and rinse in cold water until the noodles no longer feel sticky.
- Add garlic, ginger and whites of the onions to the skillet, along with the remaining tablespoon sesame oil, reduce the heat to medium, and cook until the oil is fragrant, stirring constantly, about 1 minute.
- Add cooked and drained soba noodles to the pan, along with soy sauce, sugar, black pepper, red pepper and reserved green onions; toss together until the noodles are coated. Gently toss in the tofu until all the pieces are covered in the sauce.
- Remove from the heat, and sprinkle cucumber, radish and cilantro on top. Serve warm or at room temperature, with lime.
Nutrition Facts : @context http, Calories 607, UnsaturatedFat 23 grams, Carbohydrate 66 grams, Fat 28 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 4 grams, Sodium 1652 milligrams, Sugar 9 grams, TransFat 0 grams
SOBA NOODLES WITH SHIITAKES, BROCCOLI AND TOFU
Soba noodles are Japanese, not Chinese, but I love using them in Chinese stir-fries. They have a wonderful nutty flavor, and buckwheat has a lot going for it nutritionally - it is a good source of manganese, copper and magnesium, and it is also high in phytonutrients. To make a quick vegetable stock, simmer the shiitake mushroom stalks in a small amount of water for about 20 minutes.
Provided by Martha Rose Shulman
Time 20m
Yield Serves 4 to 6
Number Of Ingredients 16
Steps:
- Combine stock, soy sauce, rice wine or sherry, sugar and salt to taste in a small bowl. Stir until sugar and salt dissolve. Combine garlic, ginger, and pepper flakes or minced chile in another bowl.
- Bring a large saucepan or pot of water to a boil, add salt to taste and baby broccoli. As soon as water comes back to a boil (about 1 minute), use a skimmer to remove broccoli and transfer it to a bowl of cold water. Drain in a colander, then on paper towels. Cut stems away from florets and slice about 1/2 inch thick. Bring water back to a boil and cook soba. Drain and toss with 2 teaspoons sesame oil.
- Place all ingredients within reach of your wok. Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added. Swirl in 1 tablespoon of the oil and add tofu. Stir-fry 1 to 2 minutes, until it begins to color, and remove to a plate. Add remaining oil and garlic, ginger and chile. Stir-fry for no more than 10 seconds and add mushrooms. Stir-fry for 1 minute and add broccoli and the light parts of the scallions. Stir-fry 1 to 2 minutes. Add the noodles, tofu and the stock mixture. Reduce heat to medium and stir-fry 1 to 2 minutes. Add cilantro and the dark green part of the scallions, stir-fry another 30 seconds to a minute, until well combined, and serve.
Nutrition Facts : @context http, Calories 252, UnsaturatedFat 7 grams, Carbohydrate 37 grams, Fat 8 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 498 milligrams, Sugar 3 grams
SESAME TOFU ON SOBA NOODLES
Make and share this Sesame Tofu on Soba Noodles recipe from Food.com.
Provided by kelly in TO
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For the Marinade, mix all ingredients together in a shallow glass baking dish. Place tofu strips in marinade ensuring they are well covered. Refrigerate.
- For the tofu, in a large saucepan bring 6 quarts water to a rolling boil. Cook soba noodles al dente, and rinse and drain.
- Remove tofu from marinade and reserve the marinade to add to the soba noodles. Add argula, green onions, red pepper and black bean sauce to soba noodles.
- Spread sesame seeds on a flat platter or cutting board. Rol tofu slices in the sesame seeds. In a nonstick pan, add 1 teaspoon roasted sesame oil and fry or grill tofu slices until sesame seeds turn golden brown. Remove from pan.
- In a small bowl combine rice win, 1 teaspoon roasted sesame oil and tamari. Whisk until well blended and turn into pan. Warm gently. When heated through add soba noodles. Toss wel.
- Divide noodles among four dinner plates. Divide tofu amount the four plates, arranging neatly beside soba noodles.
Nutrition Facts : Calories 374.6, Fat 11, SaturatedFat 1.9, Sodium 1004.8, Carbohydrate 51.7, Fiber 3.5, Sugar 3.2, Protein 20.8
NAKED TOFU WITH COLD SESAME SOBA NOODLES
Fresh white bean curd has been an integral part of Asian cooking for centuries. Some people turn up their noses: others love this chameleon that tastes like whatever it's cooked with.
Provided by Marian Burros
Categories dinner, weekday, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cook noodles according to package directions until they are tender but firm. Drain and rinse under cold water and refrigerate in a bowl of cold water until almost ready to serve.
- Toast the sesame seeds in a toaster oven (watch carefully, because they burn quickly).
- Combine the soy sauce, vinegar, sesame oil, brown sugar, peanut butter and chili paste.
- To serve, drain the noodles well and combine with the tofu, most of the sesame seeds and most of the scallions, reserving a little for topping. Stir in the sauce; spoon into serving bowl and garnish with remaining sesame seeds and scallions.
Nutrition Facts : @context http, Calories 455, UnsaturatedFat 14 grams, Carbohydrate 53 grams, Fat 18 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 3 grams, Sodium 852 milligrams, Sugar 3 grams, TransFat 0 grams
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- Bring a large pot of water to a boil and add the noodles. Cook the noodles according to the package directions.
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- In a medium size shallow dish, whisk together the tamari, rice wine vinegar, maple syrup, sesame oil, garlic, ginger, red pepper flakes.
- Cut the tofu into 1/2 inch cubes (it doesn’t have to be perfect!). Add the tofu to the marinade and let set for 20 minutes, turning at least once halfway through. The tofu is meant to be served at room temp straight from the marinade. Feel free to warm it up by adding it to the pan while stir frying the veggies.
- While tofu is marinating, make the soba noodles according to package directions. Rinse well under cool running water to cool the noodles and stop them continuing to cook.
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