Teriyaki Soba Noodles with Tofu and Stir-fried Spinach

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Teriyaki Soba Noodles with Tofu and Stir-fried Spinach

 

Serving Size : 4

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound dried soba noodles

3 tablespoons sesame seeds -- toasted

1 pound firm tofu -- drained and cubed

4 cups firmly packed spinach -- rinsed and shredded

3 tablespoons vegetable oil

 

Teriyaki Dressing:

1/3 cup low-sodium soy sauce

2 tablespoons sherry

1/8 cup granulated sugar -- or to taste

1 1/2 tablespoons grated fresh ginger

2 teaspoons minced garlic

 

Bring pot of water to a rolling boil and cook soba noodles according

to package directions, or until tender. Remove from heat, drain and

rinse under cold water. Set aside to drain completely.

 

Meanwhile, toast the sesame seeds in ungreased skillet until golden,

stirring to prevent burning. Remove from heat and set aside.

 

Heat 3 tablespoons oil in wok or large skillet over medium heat.

Stir-fry cubed tofu 3 to 5 minutes, or until golden. Add spinach and

stir-fry for 2 to 3 minutes, or until wilted.

 

Divide noodles into four large soup bowls. Top each portion with

tofu and spinach. Add dressing, toss and garnish with sesame seeds.

 

Cuisine:

" Asian "

Source:

" Vegetarian Times "

S(Page):

" 23 "

Copyright:

" 8/02 "

Start to Finish Time:

" 0:30 "

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Per Serving (excluding unknown items): 465 Calories; 19g Fat (35.4%

calories from fat); 21g Protein; 58g Carbohydrate; 3g Dietary Fiber;

0mg Cholesterol; 1284mg Sodium. Exchanges: 3 Grain(Starch); 2 1/2

Lean Meat; 1 Vegetable; 3 Fat; 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 1384 0 0 1423 0 0 0 0 0 0 20083 0