- 1 pound water-packed extra-firm tofu, drained
- 1/4 cup mirin (sweet rice wine)
- 1/4 cup low-sodium soy sauce
- 1 tablespoon finely chopped peeled fresh ginger
- 2 tablespoons sake (rice wine)
- 2 tablespoons rice vinegar
- 1 tablespoon dark sesame oil
- 2 tablespoons honey
- 1/2 teaspoon crushed red pepper
- 1 garlic clove, minced
- 1/2 cup vegetable broth
- 4 heads baby bok choy (about 1 1/2 pounds), each cut in half lengthwise
- 4 cups cooked soba noodles (about 1 pound uncooked buckwheat noodles)
- 1/4 cup thinly sliced green onions
- 2 teaspoons sesame seeds, toasted
- calories 331
- caloriesfromfat 19 %
- fat 6.9 g
- satfat 1 g
- monofat 2.1 g
- polyfat 3.2 g
- protein 18.3 g
- carbohydrate 47.5 g
- fiber 3.6 g
- cholesterol 0.0 mg
- iron 4 mg
- sodium 848 mg
- calcium 244 mg
How to Make It
Place tofu between several layers of paper towels. Place a heavy plate on top of tofu, and let stand 20 minutes. Cut tofu crosswise into 4 pieces.
Combine mirin and next 8 ingredients (mirin through garlic) in a bowl, stirring with a whisk.
Heat a large nonstick skillet over medium-high heat. Add tofu pieces; pour mirin mixture over tofu. Bring to a boil; cook 4 minutes. Turn tofu pieces over; cook 3 minutes. Remove from heat, and keep warm.
Bring broth to a boil in a Dutch oven. Add bok choy; cover and cook 2 minutes or until crisp-tender. Drain.
Place 1 cup soba noodles on each of 4 plates; top each serving with 1 tofu piece. Spoon about 1 tablespoon sauce over each tofu piece; sprinkle each serving with 1 tablespoon green onions and 1/2 teaspoon toasted sesame seeds. Arrange 2 bok choy halves on each plate.