Japanese Tofu Skewers on Soba |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Tofu holds up beautifully on the grill as long as you use the firm nigari kind. You'll need 4 metal skewers (10 to 12 in. each) or wooden skewers soaked in water to prevent burning. Ingredients:
1/2 cup reduced-sodium soy sauce |
1/2 cup mirin (sweet rice wine) |
2 tablespoons toasted sesame oil |
10 to 12 ounces nigari tofu*, cut into 1-in. cubes |
16 small fresh shiitake mushroom caps |
2 tablespoons vegetable oil |
4 green onions, cut into 1 1/2-in. lengths |
12 ounces dried soba noodles |
8 radishes, thinly sliced |
2/3 cup reduced-sodium vegetable broth |
2 teaspoons wasabi paste |
1 teaspoon lemon zest |
1/4 cup lemon juice |
Directions:
1. Heat grill to medium (350° to 450°).
2. Mix soy sauce, mirin, and sesame oil in a bowl. Add tofu and marinate 10 minutes.
3. Heat a large pot of water to boiling. In a bowl, toss mushrooms in oil to coat.
4. Drain tofu, reserving marinade. Slip cubes onto 4 metal or soaked wooden skewers, alternating with green onions and mushrooms. Thinly slice any leftover onion.
5. Boil noodles in water until al dente, 4 minutes. Drain; rinse well with cold water. Divide noodles among dinner bowls and garnish with radishes and sliced onion.
6. Oil cooking grate, using tongs and a wad of oiled paper towels. Grill tofu skewers, covered, turning once, until lightly browned, 6 to 8 minutes. Set skewers on noodles.
7. Mix marinade with broth, wasabi, lemon zest, and juice and serve on the side.
8. *Buy nigari in the refrigerated section of your grocery store.
9. Note: Nutritional analysis is per skewer plus 1/4 of noodles.
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