Japanese Noodles with Garlic-Toasted Tofu
Uncooked soba noodles
8 oz, cooked and kept hot
2 tsp, dark
8 oz, cut into 1/2-inch cubes
2 clove(s), medium, minced
1 cup(s), ends trimmed and halved crosswise
2 medium, peeled and diced
2 fl oz, (Japanese rice wine)
⅛ pinch, or to taste
- Place cooked noodles in a large bowl, add 1 tablespoon of tamari sauce and toss to coat.
- Heat sesame oil in a large, nonstick skillet over medium-high heat.
- Add tofu and garlic and sauté until tofu is golden brown, stirring constantly, about 4 minutes. Add snow peas and carrots and sauté until vegetables are crisp-tender, about 2 minutes. Add mirin and remaining tablespoon of tamari sauce and simmer 30 seconds.
- Add tofu mixture to prepared noodles and toss to combine. Season with black pepper. Yields about 1 cup per serving.