Tofu Steaks with Soba Noodles
From: Jennifer, Minneapolis,MN, USA
- 1 lb extra firm tofu, drained
- 1/4 cup mirin (sweet rice wine)
- 1/4 cup soy sauce
- 1 tbsp finely chopped peeled fresh ginger
- 2 tbsp sake (rice wine)
- 2 tbsp rice vinegar
- 1 tbsp dark sesame oil
- 2 tbsp vegan 'honey' or sweetener
- 1/2 tsp crushed red pepper
- 1 garlic clove minced
- 1/2 cup vegetable broth
- 4 heads baby bok choy, each cut in half lengthwise
- 4 cups cooked soba noodles (about 1 lb uncooked buckwheat noodles)
- 1/4 cup thinly sliced green onion
- 2 tsp sesame seeds toasted
1.Place tofu between several layers of paper towels. Place a heavy
plate on top of tofu, and let stand 20 mins. Cut tofu in to 4 steaks.
2. Combine mirin through garlic in a bowl, stirring with a wisk.
3. Heat a large nonstick skillet over medium-high heat. Add tofu
pieces, pour mirin over tofu. Bring to a boil, cook 4 mins. Turn
tofu pieces over, cook 3 mins. Remove from heat, keep warm.
4.Bring broth to a boil in a Dutch oven. Add bok choy; cover a cook
2 mins or until crisp-tender. Drain.
5.Place 1 cup soba noodles on each of the 4 plates, top each serving
with 1 tofu piece, sprinkle each serving with green onions and sesame
seeds. Arrange 2 bok choy halves on plate.
After draining tofu, I like to put in a low heat over, 200 degrees
and cook 10 mins or so, I get out more of the water, I dont know
if this is a correct practise for tofu, but it works for me.
Also instead of cooking everything seperatly you can easily multitask
to have all of the ingredients ready at the same time.
I loved this recipe and all of the different flavors and textures
it produces, very pretty also! Enjoy!