Guest guest Posted August 6, 2000 Report Share Posted August 6, 2000 We are having this today for dinner. I'll cut the oil though. Kathleen * Exported from MasterCook * Soba With Sesame and Tofu Recipe By : Cooking Light Magazine, August 2000, page 147 Serving Size : 4 Preparation Time :0:00 Categories : Pasta, Couscous, Etc. Soyfoods Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup low-sodium soy sauce 2 tablespoons rice vinegar 1 tablespoon minced peeled fresh ginger 1 teaspoon sugar 1 1/2 teaspoons dark sesame oil 1/2 teaspoon chili oil or vegetable oil 1 1/2 tablespoons sesame seeds 4 cups cooked soba (about 8 ounces uncooked buckwheat noodles) 2 cups sliced peeled cucumber 1 cup thinly sliced green onions 2 cups cubed firm tofu -- (about 12 ounces) If you cook these noodles ahead of time, make sure you rinse them well. 1. Combine first 6 ingredients in a small bowl; set aside. 2. Cook the sesame seeds in a small saucepan over medium heat 1 minute or until toasted. 3. Combine the sesame seeds, noodles, cucumber and onions in a large bowl; toss mixture gently. 4. Divide noodle mixture evenly among 4 bowls; top with tofu and sauce. Yield: 4 servings (servings size: 1 cup noodles, 1/2 cup tofu, and 2 tablespoons sauce). CALORIES 310 (24% from fat); FAT 8.4 g (sat 1.2g, mono 2.4g, poly 4.2g); PROTEIN 18.3 g; CARB 46.3 g; FIBER 2.2 g; CHOL 0 mg; IRON 6.8 mg; SODIUM 844 mg; CALC 159 mg - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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