Japanese Tofu Skewers on Soba

Ingredients

• 1/2 cup reduced-sodium soy sauce
• 1/2 cup mirin (sweet rice wine)
• 2 tablespoons toasted sesame oil
• 10 to 12 ounces nigari tofu*, cut into 1-in. cubes
• 16 small fresh shiitake mushroom caps
• 2 tablespoons vegetable oil
• 4 green onions, cut into 1 1/2-in. lengths
• 12 ounces dried soba noodles
• 8 radishes, thinly sliced
• 2/3 cup reduced-sodium vegetable broth
• 2 teaspoons wasabi paste
• 1 teaspoon lemon zest
• 1/4 cup lemon juice

Preparation

1. 1. Heat grill to medium (350° to 450°).
2. 2. Mix soy sauce, mirin, and sesame oil in a bowl. Add tofu and marinate 10 minutes.
3. 3. Heat a large pot of water to boiling. In a bowl, toss mushrooms in oil to coat.
4. 4. Drain tofu, reserving marinade. Slip cubes onto 4 metal or soaked wooden skewers, alternating with green onions and mushrooms. Thinly slice any leftover onion.
5. 5. Boil noodles in water until al dente, 4 minutes. Drain; rinse well with cold water. Divide noodles among dinner bowls and garnish with radishes and sliced onion.
6. 6. Oil cooking grate, using tongs and a wad of oiled paper towels. Grill tofu skewers, covered, turning once, until lightly browned, 6 to 8 minutes. Set skewers on noodles.
7. 7. Mix marinade with broth, wasabi, lemon zest, and juice and serve on the side.
8. *Buy nigari in the refrigerated section of your grocery store.
9. Note: Nutritional analysis is per skewer plus 1/4 of noodles.