Buckwheat noodles with vegetables and marinated tofu

For 2-3 Servings

For the tofu
200g (half a package) of firm tofu cubed

6 tbs tamari soy sauce
1 tsp mirin (rice wine) or white wine
1-2 tbs tapioca flour or whole wheat flour

3 tbs soy sauce
1-2 tbs sesame seeds
2 tbs orange juice
1 tbs fresh ginger, minced
1 tsp umeboshi vinegar
2 tbs extra virgin olive oil or sesame oil
1-2 cloves garlic, minced
1/4-1/2 tsp chili sauce or paste (depending on heat)

1 bunch soba noodles or 2 portions whole wheat spaghetti

1-2 scallions, cut in slices
oil or broth for the pan
3 cups savoy (or napa) cabbage, thinly sliced
1 -2 carrots, cut in strips
1 1/2 cups snow peas, cut in bite size
1/2 cup of fresh cilantro

Cut the tofu in small bite size cubes, arrange in a flat tray and marinate in tamari soy sauce and rice wine blend. Dust with flour short before grilling.

Blend all dressing ingredients in a high speed blender and set aside.

Bring a small pot of water to boil and cook the noodles according instructions or until tender, or al dente. Drain and set aside.

Heat little oil in a frying pan and grill or cook the marinated tofu from all sides until nicely browned.
Heat oil in a wok, add the scallions, saute for a minute, then add shredded carrots, snow peas and cabbage shreds. Saute for 5 – 10 minutes, until softer, but still crisp. Add dressing and let sit for 2 minutes. Transfer cooked pasta to a bowl, add vegetables and dressing and mix well. Add soy sauce to taste. Serve with the marinated grilled tofu cubes. ©2013Sabineart.com



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