Teriyaki Soba Noodles With Tofu And Stir-Fried Spinach

By á-170456

Ingredients

• TERIYAKI DRESSING:
• 1/2 pound dried soba noodles
• 3 tablespoons sesame seeds toasted
• 1 pound firm tofu drained, cubed
• 4 cups spinach - (firmly packed) rinsed, shredded
• 3 tablespoons vegetable oil
• 1/3 cup low-sodium soy sauce
• 2 tablespoons sherry
• 1/8 cup granulated sugar or to taste
• 1 1/2 tablespoons grated fresh ginger
• 2 teaspoons minced garlic

Details

Servings 6

Preparation

Step 1

Bring pot of water to a rolling boil and cook soba noodles according to package directions, or until tender. Remove from heat, drain and rinse under cold water. Set aside to drain completely.

Meanwhile, toast the sesame seeds in ungreased skillet until golden, stirring to prevent burning. Remove from heat and set aside.

Heat 3 tablespoons oil in wok or large skillet over medium heat. Stir-fry cubed tofu 3 to 5 minutes, or until golden. Add spinach and stir-fry for 2 to 3 minutes, or until wilted.

Divide noodles into four large soup bowls. Top each portion with tofu and spinach. Add dressing, toss and garnish with sesame seeds.

This recipe yields 6 servings.

Per Serving: 410 Cal; 19g Prot; 15g Total Fat (2 Sat. Fat); 56g Carb.; 0mg Chol; 1280mg Sod.; 2g Fiber.

Wine Suggestion: The subtle flavors of the pasta dish provide a nice complement to the fruitiness of Pinot Noir. Try the Stonelake Pinot Noir from Chile.