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
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
SOBA NOODLES WITH VEGETABLES, CRISPY TOFU, AND TOASTED SESAME SEEDS
Steps:
- In a 6-quart kettle bring 5 quarts salted water to a boil for noodles.
- Peel and cut pear into matchstick pieces.
- In a large non-stick skillet heat 1 tablespoon vegetable oil over moderately high heat and brown tofu. Transfer tofu with a slotted spoon to paper towels to drain and season with salt and pepper.
- Add carrots to skillet and sauté, stirring, until just tender and golden brown. Transfer carrots with slotted spoon to a bowl. Add to skillet remaining 2 tablespoons vegetable oil, mushrooms, scallions, gingerroot, and pear and cook over moderate heat, stirring constantly, until vegetables are tender. Remove skillet from heat and stir in carrots.
- Cook noodles in boiling water until al dente. Drain noodles in a colander and immediately rinse with cold water. In a large bowl toss noodles with 1 teaspoon sesame oil.
- Return skillet to moderate heat and add 1/4 cup water, tamari or soy sauce, vinegar, and remaining teaspoon sesame oil. Bring mixture to a simmer and cook, stirring, until hot. Add noddles, tossing to combine and adding more water if necessary, and cook until heated through. Season noodles with salt and pepper and serve warm topped with tofu and sesame seeds.
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
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TOFU SOBA NOODLES: HOW TO MAKE A SOBA NOODLE STIR FRY
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5/5 (1)Total Time 30 minsServings 3
- Start our tofu noodles stir fry recipe by preparing the tofu and the tofu marinade. Begin by pressing and draining the tofu to remove any excess water. We suggest a tofu press for the best results, but you can also wrap the block of tofu in paper towels and press down with a large kitchen object such as a chopping board. Leave your tofu to drain for at least 20 mins.
- In the meantime, measure out the ingredients for the tofu marinade into a mixing bowl or shallow dish. Add more red pepper flakes if you enjoy your food with a little kick to it. Whisk the ingredients together, then wait for the tofu to press and drain.
- When the tofu is pressed and drained, slice it into small bite-sized cubes. Place the cubes into the marinade and make sure they are all covered in the sauce. Leave the tofu cubes to marinate for a minimum of 20 mins.
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5/5 (1)Total Time 1 hrCategory EntreeCalories 419 per serving
- Arrange the veggies on a baking sheet or in a roasting pan or oven-safe skillet, and drizzle with olive oil. Toss a few times to coat.
- Bring a large pot of water to a boil and add the noodles. Cook the noodles according to the package directions.
- Divide the noodles among bowls and top with roasted veggies, baked tofu, scallions and sesame seeds. Serve.
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- Combine rice wine (or sake), soy sauce and 1 teaspoon sesame oil in a shallow dish just large enough to hold tofu in a single layer. Add tofu; cover and marinate in the refrigerator for 30 minutes, turning once.
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