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    Teriyaki Tofu Steaks with Soba Noodles


    Source of Recipe


    Cooking Light-10/02


    List of Ingredients


    • 1 pound water-packed extra-firm tofu, drained
    • 1/4 cup mirin
    • 1/4 cup low-sodium soy sauce
    • 1 tablespoon finely chopped peeled fresh ginger
    • 2 tablespoons sake
    • 2 tablespoons rice vinegar
    • 1 tablespoon dark sesame oil
    • 2 tablespoons honey
    • 1/2 teaspoon crushed red pepper
    • 1 clove garlic, minced
    • 1/2 cup vegetable broth
    • 4 heads baby bok choy (about 1 1/2 pounds), each cut in half lengthwise
    • 4 cups cooked soba noodles (about 1 pound uncooked)
    • 1/4 cup thinly sliced green onions
    • 2 teaspoons sesame seeds, toasted


    Instructions


    1. Place tofu between several layers of paper towels. Place heavy plate on top of tofu, and let stand 20 minutes. Cut tofu crosswise into 4 pieces.
    2. Combine mirin and next 8 ingredients (mitin through garlic) in a bowl, stirring with a whisk.
    3. Heat a large nonstick skillet over medium-high heat. Add tofu pieces; pour mirin mixture over tofu. Bring to a boil; cook 4 minutes. Turn tofu pieces over; cook 3 minutes. Remove from heat; keep warm.
    4. Bring broth to a boil in a Dutch oven. Add bok choy; cover and cook 2 minutes or until crisp-tender. Drain.
    5. Place 1 cup soba noodles on each of 4 plates; top each serving with 1 tofu piece. Spoon about 1 tablespoon sauce over each tofu piece; sprinkle each serving with about 1 tablespoon green onions and 1/2 teaspoon toasted sesame seeds. Arrange 2 bok choy halves on each plate.
    6. Servings: 4
    7. 331 cal, 6.9g fat, 18.3g peo, 47.5g carb, 3.6g fiber, 0mg chol, 4mg iron, 848mg sod, 244mg calc.
 

 

 

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