Teriyaki Tofu On Buckwheat Noodles With Watercress

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Teriyaki Tofu On Buckwheat Noodles With Watercress

 

14 ounces extra-firm or firm tofu

1/3 cup sake or dry white wine

1/3 cup tamari or soy sauce

2 tablespoons confectioners sugar

1 tablespoon asian sesame oil

1 teaspoon mimced fresh ginger

1/4 to 1/2 teaspoon cayenne pepper

6 ounces buckwheat noodles

3 scallions, thinly sliced

2 bunches watercress, tough stems removed

1 tablespoon sesame seeds

 

Drain the tofu well. If you have time, to remove the excess liquid: Place the

tofu on a plate, top with another plate, weight with a heavy can or skillet, and

let drain about 20 minutes. Cut into 1/2-inch cubes.

In a small bowl, whisk together the sake, tamari, sugar, sesame oil, ginger,

and cayenne. Set this teriyaki sauce aside. In a large pasta pot, bring 4 quarts

of lightly salted water to a rapid boil. Add the buckwheat noodles and cook,

stirring occasionally, until tender but still firm, about 7 minutes. Drain the

noodles.

Working quickly, add the reserved teriyaki sauce to the pot. Bring the sauce

to a boil over medium-high heat. Immediately add the scallions, watercress, and

tofu. With tongs or a wooden spoon, stir gently until the watercress is wilted

and the tofu is warmed through, about 3 minutes.

Return the buckwheat noodles to the pot and stir gently with tongs to mix. If

you are serving the noodles at room temperature, they may be served now. But if

you are serving them hot, stir until the noodles are warm, about 2 minutes.

Serve in bowls, topped with a sprinkling of sesame seeds.

Yields 3 to 4 servings.

 

 

 

 

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