Teriyaki Soba Noodles with Tofu and Stir-fried Spinach
30 minutes or fewer
A hint of Japanese seasonings enhances this simple noodle-based meal.
- ½ lb. dried soba noodles
- 3 Tbs. sesame seeds, toasted
- 1 lb. firm tofu, drained and cubed
- 4 cups firmly packed spinach, rinsed and shredded
- 3 Tbs. vegetable oil
- ⅓ cup low-sodium soy sauce
- 2 Tbs. sherry
- ⅛ cup granulated sugar, or to taste
- 1 ½ Tbs. grated fresh ginger
- 2 tsp. minced garlic
- 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.
The subtle flavors of the pasta dish provide a nice complement to the fruitiness of Pinot Noir. Try the Stonelake Pinot Noir from Chile.