Saturday, 29 June 2013

Marinated Ginger Tofu with Soba Noodles

The first time I ever tried to make a tofu dish, I ended up with a random pile of scrambled something, this time, I decided to try again, and it turned out a whole lot better! I would suggest adding green onion or perhaps some spring onions to this as well for an extra bit of crunch!
I bought a packet of soba noodles a while ago, because they looked so fancy. It turns out they're really nice! Noodles made from buckwheat flour isn't bad at all *smiles*

Yesterday I had a herbivore Friday, and I might instate that into every week, we'll see. Over the last few years I've definitely gotten my eyes up for both vegetarian and vegan food!

Marinated Ginger Tofu with Soba Noodles
(Serves 2, about 420-425 calories each)

400g tofu (As firm as you can find)
150-300g pak choi (1 or 2), leaves cut lengthwise and the across
1 cm fresh ginger, grated
1 tbsp sunflower oil
1 tbsp rice vinegar
1 tbsp rice wine or mirin
A pinch of chilli flakes
A good pinch of Chinese 5-spice (optional)

For the marinade:
2 tbsp grated ginger
2 1/2 tbsp light soy sauce
1 tbsp light brown sugar

75g soba noodles to serve (Should be one fancy wrapped up bundle!)

- First of all, mix the ingredients for the marinade together. Cut the tofu into bite-sized pieces and poke them with a fork of barbecue skewer so the marinade will seep through more easily.

- Have the tofu in a bowl along with the marinade and leave it for 10-15 minutes whilse you prepare the rest of the dish.

- Heat the oil in a frying pan and add the ginger, cook on medium heat for a couple of minutes, before adding the pak choi and the chilli flakes. Cook for a couple of minutes, until the pak choi is a little tender. Divide between two bowls and place in the oven on the lowest heat possible, so it stays warm.

- In the same pan, pour in the rice vinegar and the rince wine/mirin, followed by the tofu and excess marinade. Gently turn the pieces occasionally. When it's about 5-7 minutes to go, cook the soba noodles as instructed. I found mine took a little longer than the noodles I'm used to cook, and you're better of leaving the tofu on low heat than serving undercooked noodles!

- Assemble the dish by swirling noodles through with the pak choi and top it with bit of tofu, mixing carefully. Serve with some extra soy sauce on the side, and enjoy!

Pretty soba noodles!

I hope you have a fantasmic weekend!

Original source:

- Jules

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