I cooked this dish for Eva and I’s dinner and we were surprised about how ‘meaty’ the texture of the tofu was. You almost needed a knife to cut it! The sauce is oishii (delicious in Japanese). I accidentally overcooked the soba noodles and they turned mushy, so I advise you to strictly follow the instructions on the packet.
1 packet of extra firm tofu, drained
1/4 cup of mirin (sweet rice wine)
1/4 cup of tamari (gluten free soy sauce)
1 tablespoon of finely chopped peeled fresh ginger
2 tablespoon of sake (rice wine)
2 tablespoon of rice vinegar
1 tablespoon of sesame oil
2 tablespoon of honey or stevia
1 garlic clove, minced
1/2 of cup vegetable broth
4 heads baby bok choy, each cut in half lengthwise
4 cups cooked soba noodles (about 1/2 a packet)
1/4 cup thinly sliced green onion
2 teaspoons of toasted sesame seeds
Other vegies you could add: choy sum, snow peas, broccoli
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 4-8 steaks (depending on size you want).
2. Combine the ingrediets – mirin through to garlic – in a bowl, stirring with a wisk.
3. Heat a large nonstick frypan over medium-high heat. Add extra sesame oil if you think the tofu will stick. Then add tofu pieces and pour mirin mixture over the top.
4. Bring to a boil, cook for 4 mins.
5. Turn tofu pieces over, cook for an extra 3 mins.
6. Remove frypan from heat, keep tofu warm.
7. Cook soba noodles as per packet instructions. Hint: don’t overcook the noodles or they turn to mush!
8. Bring broth to a boil in saucepan. Add bok choy and other vegies of choice; cover and cook for 2 mins or until crisp-tender. Drain.
9. Either add the soba noodles to the vegies or place soba noodles on each plate and then the vegies and bok choy halves.
10. Top each serving with a tofu piece. Sprinkle each serving with sesame seeds.
Adapted from Jennifer’s recipe