Soba Noodle Bowl With Crispy Tofu
From DetroitTokyo 11 years agoIngredients
- 8 oz. soba noodles shopping list
tofu
- 15 oz. extra firm tofu shopping list
- 2 tbsp cornstarch shopping list
- 1 tbsp vegetable oil shopping list
- 1 tsp toasted sesame oil shopping list
Sauce
- 1/4 cup soy sauce shopping list
- 2 tbsp toasted sesame oil shopping list
- 1 1/2 tbsp rice vinegar shopping list
- 1 1/2 tbsp honey shopping list
- 2 tsp sriracha or to taste shopping list
vegetables
- 1 tbsp vegetable oil shopping list
- 1 tsp toasted sesame oil shopping list
- 8 oz. mushrooms, sliced shopping list
- 4 large cloves garlic, grated or minced shopping list
- thumb of ginger, grated or minced shopping list
- 5 green onions, sliced - white & light green parts separated from dark green shopping list
- 5 oz. baby spinach leaves shopping list
- 4 oz. pea shoots, roughly chopped - set a bit aside for garnish shopping list
For Serving
- Gomasio (sea salt, seaweed, and sesame seeds) shopping list
- lime wedges, for serving - optional shopping list
How to make it
- Cook soba noodles according to package instructions. Be sure not to overcook and place in an ice water bath to stop cooking. Drain & set aside.
Tofu
- Place tofu between two pieces of paper towel, then wrap in a dish towel. Place a plate weighed down with a couple cans of vegetables to press excess moisture out.
- Cut into 1/2 in thick slices - rectangles or triangles are fine.
- Place cornstarch in a pie plate or similar. Coat each piece of tofu with cornstarch and shake off excess.
- In a large skillet, heat oils over medium-high heat. Add coated pieces of tofu and cook until lightly golden brown on each side. Transfer to a paper towel lined plate and set aside.
Sauce
- Combine all ingredients in a non-reactive bowl and mix well to incorporate.
Vegetables
- In a large skillet or wok, heat oils over medium heat. Add mushrooms and saute until tender and moisture has released and cooked off.
- Add garlic, ginger, and white & light green parts of green onion. Saute for 2-3 minutes.
- Add spinach and sprouts, stir, and cook just until wilted.
- Add sauce, crispy tofu, and cooked soba noodles. Stir and continue to cook just until heated through.
For Serving
- Divide into individual bowls and garnish with dark green parts of green onion and reserved pea shoots. Sprinkle with Gomasio and garnish with lime wedges.
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