A hint of Japanese seasonings enhances this simple noodle-based meal.
- 1/2 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
- 1/3 cup low-sodium soy sauce
- 2 Tbs. sherry
- 1/8 cup granulated sugar, or to taste
- 1 1/2 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.
- Calories: 410
- Carbohydrate Content: 56 g
- Fat Content: 15 g
- Fiber Content: 2 g
- Protein Content: 19 g
- Saturated Fat Content: 2 g
- Sodium Content: 1280 mg