Last Night's Dinner - Ginger Tofu with Soba

[Guest guest]

This was last night's dinner. I adapted it from an issue

of Vegetarian Times. They roasted the vegetables - I guess

to lower the fat count. Since I don't watch my fat as much

as my carbs (and this has quite a few), I don't care as much

about that as I used to (lost 13 lb last year on low carb

diet and have kept it off - YEAH). I decided to make this

into a stir-fry and it works quite well.

 

I cannot find fresh soba noodles anywhere, so I buy them in

packages that look like large ramen noodle packages, at the

closest oriental grocery store to me (in Somerville). So, I

always have a few tucked away in my famous pantry, just for

quick meals. If you can find fresh soba, buy it and use it.

So much more flavorful. If not, these do quite well. And if

you can't find the packages from the oriental store, use ramen

they work just as well, just skinnier.

 

This was very good. Pretty quick to put together too - it

took me about 25 minutes all together, aside from the marination

of the tofu. So, with that, a bit less than 1 hour. Some of it

I didn't have to hang around for either. I love recipes like

that.

 

Here is the recipe:

 

* Exported from MasterCook *

 

Ginger Tofu with Soba

 

Recipe By : RisaG

Serving Size : 2 Preparation Time :0:00

Categories : Oriental Soy

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pkg soba noodles -- remove flavor pkg

For Tofu:

juice of 1 orange (1/3 cup oj)

2 cups water

2/3 cup Ponzu sauce -- OR

2/3 cup soy sauce with a bit of citrus added

1 tbsp fresh lime juice

2 tbsp fresh ginger root -- grated

1 lb firm tofu -- drain & cut in 1 " di

1 tbsp roasted sesame oil -- Kadoya brand prefer.

1 onion -- in large dice

1/2 lg red bell pepper -- in large dice

2 cloves garlic -- minced

1/2 small napa cabbage -- shredded

1 handful snow peas -- trimmed

1 med yellow squash -- quarter & slice

1/2 cup fresh cilantro -- chopped

 

For soba: Fill a small saucepan with water. Bring to a boil. Add soba noodles,

cover and cook for 5 minutes. Drain well.

 

For tofu: Place tofu cubes in a medium bowl. Make sauce ingredients (using 1/2

the ginger asked for) and pour over tofu. Let marinate for 1/2 hour or so.

 

For stir-fry: In a wok, heat 1 tbsp sesame oil over medium heat. Add onion, bell

pepper, garlic and remaining ginger and cook, stirring constantly, until onion

is browned, about 7 minutes. Stir in napa cabbage, peas and squash. Mix well.

Remove tofu from marinade. Do not throw out sauce mixture. Place on paper towels

and let sit for a moment to dry a bit. Then put tofu in with vegetables. Pour in

a litte of the sauce and cook until bubbly.

 

Serve noodles topped with tofu & vegetable mixture. Drizzle with a bit of sesame

oil or Persian Lime oil (from Olio Santo - can be bought at Williams-Sonoma).

Sprinkle with cilantro. Serve.

 

217 calories (without persian lime oil), 13g protein, 11g total fat (1 g sat

fat), 21g carb, 0 chol, 2,140mg sodium, 3g fiber

 

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NOTES : Risa's notes:

 

You can find Ponzu sauce in oriental markets and I found mine at Wegman's in

their International section. It costs about $2 a bottle, maybe slightly more. If

you can't find it, mix a bit of citrus zest and juice in with some soy sauce. It

will give a decent substitute.

 

RisaG

 

 

 

 

 

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