Teriyaki Soba Noodles With Tofu And Stir-Fried Spinach

Recipe Ingredients

1/2 lb	227g / 8oz	Dried soba noodles
3 tablespoons	45ml	Sesame seeds - toasted
1 lb	454g / 16oz	Firm tofu - drained, cubed
4 cups	948ml	Spinach - (firmly packed) - rinsed, shredded
3 tablespoons	45ml	Vegetable oil
		Teriyaki Dressing
1/3 cup	78ml	Low-sodium soy sauce
2 tablespoons	30ml	Sherry
1/8 cup	24g / 0.8oz	Granulated sugar - or to taste
1 1/2 tablespoons	22ml	Grated fresh ginger
2 teaspoons	10ml	Minced garlic

Recipe Instructions

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.

This recipe yields 6 servings.

Per Serving: 410 Cal; 19g Prot; 15g Total Fat (2 Sat. Fat); 56g Carb.; 0mg Chol; 1280mg Sod.; 2g Fiber.

Wine Suggestion: The subtle flavors of the pasta dish provide a nice complement to the fruitiness of Pinot Noir. Try the Stonelake Pinot Noir from Chile.

Description:

"A hint of Japanese seasonings enhances this simple noodle-based meal."

Source:
Vegetarian Times, August 2002

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