vegan - Teriyaki Soba Noodles with Tofu and Asparagus

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Teriyaki Soba Noodles with Tofu and Asparagus

 

Recipe By :The Vegan Cookbook - Nicola Graimes

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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12 ounces soba noodles

2 tablespoons toasted sesame oil

1/2 bunch asparagus tips

2 tablespoons peanut or vegetable oil

8 ounces tofu

2 scallions -- cut into thin strips

1 carrot -- cut into matchsticks

1/2 teaspoon chile flakes

1 tablespoon sesame seeds

salt and freshly ground black pepper

For the teriyaki sauce

1/4 cup dark soy sauce

1/4 cup Japanese sake or dry sherry

1/4 cup mirin

1 teaspoon sugar

 

Cook the noodles according to package iinstructions, then drain and rinse well

under cold running water. Set aside.

 

Heat the sesame oil in a frying pan or on a baking sheet until very hot. Turn

down the heat to medium, then cook the asparagus for 8 - 10 minutes, turning

frequently, until tender and browned. Set aside.

 

Meanwhile, heat the peanut or vegetable oil in a wok or large frying pan until

very hot. Add the tofu and fry it for 8 - 10 mminutes, until golden, turning it

occasionally to crisp all sides. Carefully remove from the wok or pan and let

drain on paper towels. Cut the tofu into 1/2-inch slices with a sharp knife.

 

To prepare the teriyaki sauce, combine the soy sauce, sake or dry sherry, mirin,

and sugar, then heat the mixture in the wok or frying pan.

 

Toss in the noodles and stir to coat them in the sauce. Heat through for 1 - 2

minutes, then spoon into warmed individual serving bowls with the tofu and

asparagus. Sprinkle on the scallions, carrot, chile flakes, and sesame seeds.

Serve immediately.

 

Description:

" You can buy ready-made teriyaki sauce but it's easy to prepare at

home using ingredients that are now readily available at supermarkets

and specialty stores. Japanese soba noodles, made from buckwheat

flour, have a unique texture and color. "

 

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Per Serving (excluding unknown items): 356 Calories; 4g Fat (10.5% calories from

fat); 18g Protein; 68g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 685mg

Sodium. Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0