member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Marla Hudgins      

Recipe Categories:

    Garlic Soba Noodles


    Source of Recipe


    101 Cookbooks

    List of Ingredients




    Garlic Soba Noodle


    8 ounces dried soba noodles
    3/4 cup bread crumbs
    1/4 cup Parmesan freshly grated
    big pinch of salt
    12 ounces extra firm organic tofu, cut into 6 rectangular slabs
    2 eggs, lightly beaten
    a generous splash of olive oil
    1 bunch green onions, greens trimmed, thinly sliced
    4 big handfuls of chard, spinach or kale - de-stemmed and cut into bite-sized pieces
    1 teaspoon garlic powder
    1/2 cup Parmesan, freshly grated
    a few baby radishes, sliced paper thin

    Recipe




    Boil a large pot of water and cook soba noodles per packet instructions or until just tender. I like to salt my water generously as I would other pasta. Drain and set aside.

    While the water is coming to a boil, get the tofu started by combining the bread crumbs, Parmesan and salt in a shallow plate. Dunk each piece of tofu in the egg and then press into the bread crumbs. Make sure each piece is nicely coated with crumbs. Place each piece on a parchment-lined baking sheet and repeat with the remaining pieces. Bake in a 375 degree oven or pan-fry in a skillet in a bit of olive oil until both sides are golden, flipping once along the way. Slice into strips and set aside.

    Add the olive oil (and bit of salt) to a large skillet over med-high heat. Stir in the green onions, chard, and cook for a minute until the chard collapses. Stir in the soba noodles. Stir in the garlic powder and Parmesan. Remove from heat. Sprinkle with sliced radishes. Serve family-style or on individual plates - each nest of noodles topped with some of the tofu slices.

    Serves 4-6.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |