Teriyaki Tofu Steaks with Soba Noodles

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Look for water-packed when you need tofu to hold its shape. Weighting the tofu with a plate for at least 20 minutes releases some of its water, giving it a firmer texture. Cooking it in this sweet and tart sauce infuses it with flavor.

Ingredients:

1 pound water-packed extra-firm tofu, drained

1/4 cup mirin (sweet rice wine)

1/4 cup low-sodium soy sauce

1 tablespoon finely chopped peeled fresh ginger

2 tablespoons sake (rice wine)

2 tablespoons rice vinegar

1 tablespoon dark sesame oil

2 tablespoons honey

1/2 teaspoon crushed red pepper

1 garlic clove, 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 buckwheat noodles)

1/4 cup thinly sliced green onions

2 teaspoons sesame seeds, toasted

Directions:

1. Place tofu between several layers of paper towels. Place a heavy plate on top of tofu, and let stand 20 minutes. Cut tofu crosswise into 4 pieces.
2. Combine mirin and next 8 ingredients (mirin 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, and 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 1 tablespoon green onions and 1/2 teaspoon toasted sesame seeds. Arrange 2 bok choy halves on each plate.

By RecipeOfHealth.com