Japanese noodles with garlic-toasted tofu
4
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 6 • Difficulty: Easy
These meaty soba noodles in a slightly sweet, Asian-inspired sauce are healthy yet hearty enough to satisfy. To get a nice golden brown crust on the tofu and soft but chewy interior, you’ll need to press it before adding it to the skillet—you want to remove as much liquid from it as possible. Cut the tofu into cubes and place it between a few layers of paper towels and place something heavy on top, like a cast-iron skillet, and press it for at least 20 minutes. If it looks like the paper towels have absorbed a lot of liquid, change them out.
Ingredients
Uncooked wheat soba noodles
8 oz, cooked and kept hot
Tamari sauce
2 Tbsp
Sesame oil
2 tsp, dark
Firm tofu
8 oz, cut into 1/2-inch cubes
Garlic
2 clove(s), minced
Snow peas
1 cup(s), whole, ends trimmed and halved crosswise
Carrots
2 medium, peeled and diced
Mirin
2 fl oz, about 1/2 cup
Black pepper
⅛ tsp, or to taste
Instructions
1
Place cooked noodles in a large bowl, add 1 tablespoon of tamari sauce and toss to coat.
2
Heat sesame oil in a large, nonstick skillet over medium-high heat.
3
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.
4
Add tofu mixture to prepared noodles and toss to combine. Season with black pepper. Yields about 1 cup per serving.
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