Rating: 2 stars
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Look for water-packed when you need tofu to hold its shape. Weighting the tofu with a plate for at least 20 minutes releases some of its water, giving it a firmer texture. Cooking it in this sweet and tart sauce infuses it with flavor.

Recipe by Cooking Light October 2002

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Credit: Karry Hosford

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

331 calories; calories from fat 19%; fat 6.9g; saturated fat 1g; mono fat 2.1g; poly fat 3.2g; protein 18.3g; carbohydrates 47.5g; fiber 3.6g; iron 4mg; sodium 848mg; calcium 244mg.
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