Monday, July 25, 2011

Tofu Stir Fry on Soba Noodles

Tonight, I felt like I went out to eat, so foreign was this type of food to my kitchen. Just buy a few Japanese ingredients. That's the trick. I altered a recipe I found in a magazine. From skewers into stir fry. It all comes together fairly simply and definitely in under an hour. Talk about healthy! These buckwheat noodles have all eight essential amino acids and have antioxidants too. Here it is 2 hours later and I'm still full. Well, I need to contemplate appropriate portions and NOT double back for seconds so fast. Nothing bigger than your fist, someone told me, right? RIGHT. Tonight I ate two jazz hands worth of food!

Tofu Stir Fry on Soba Noodles

1/2 cup soy sauce

1/2 cup Mirin (sweet rice wine)

2 teaspoons sesame oil

10-12 oz firm tofu cut into cubes

1 lb sliced shitake mushrooms

4-6 green onions

8-10 oz bean sprouts

1-2 cloves garlic
2 tablespoons oil
12 oz dried soba noodles
2/3 cup vegetable broth
2 teaspoons wasabi paste
1 teaspoon lemon zest
1/4 cup lemon juice

1. Mix soy, mirin, and sesame oil. Add tofu to marinate 10 minutes.
2. Drain the tofu, reserving the marinade. Mix the broth, wasabe, lemon zest, and juice into the marinade. This side sauce pours over the bowls of noodles for a soup like meal.
3. Heat pot of water for noodles. Boil noodles until al dente, or by package directions. Drain and rinse with cold water.
4. Chop mushrooms and green onions.
5. Heat wok pan and add oil. Quick fry mushrooms on high heat. Stirring often. After a few minutes, add green onions. Add tofu to the pan then the bean sprouts and garlic put through a press get to join in. This should all happen under 10-15 minutes.
6. Serve up the noodles in a shallow bowl, spoon a huge scoop of stir fry on top. Then pour the broth marinade sauce into the mix.

It's a little messy to eat. I wasn't sure if we needed forks or spoons, so we used both. The Japanese direct the food into mouth with chop sticks and sip the soup mixture holding the bowl up to their mouths. However, that takes practice, and we were much too impatient to eat to try out a new skill. Hope you will.

No comments:

Post a Comment