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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 542.1
  • Total Fat: 19.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 2,427.0 mg
  • Total Carbs: 67.6 g
  • Dietary Fiber: 4.2 g
  • Protein: 31.4 g

View full nutritional breakdown of Chilled Soba with Soft Tofu and Soy-Sesame Sauce calories by ingredient
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Chilled Soba with Soft Tofu and Soy-Sesame Sauce

Submitted by: RATSAMONGUS

Introduction

This recipe comes from the book This Can't Be TOFU! by Deborah Madison This recipe comes from the book This Can't Be TOFU! by Deborah Madison
Number of Servings: 3

Ingredients

    Japanese Noodles, Soba, 8 oz
    Scallions, raw, 1 cup, chopped
    Sesame Seeds, 1.5 tbsp
    Tofu, firm, 1 block
    Soy Sauce, 6 tbsp
    Rice Wine Vinegar, 2 tbsp
    Dark sesame Oil, 1.5 tbsp
    Turbinado Sugar, 1 tbsp
    finely minced Ginger Root, 1tbsp

Directions

1. Cook the noodles in boiling water according to manufacturers directions. Drain and rinse under cold water to stop the cooking. Shake off the excess water. (If you're cooking them ahead of time, refrigerate.) Toast the sesame seeds in a dry skillet over medium heat until fragrant, then transfer to a dish and set aside. Carefully open the tofu and turn it onto a cutting board to drain while you make the sauce.

2. Combine the ingredients for the sauce in a bowl. Taste to make sure the balance is the way you like it. It may seem salty, but remember that it's going to be tofu.

3. Toss the noodles with half the scallions and sesame seeds, then divide among three plates. Make a little depression in the center. Dice the tofu into 1/2 inch cubes and set them in the center of the noodles. Spoon the sauce over the tofu and the noodles, then sprinkle with remaining scallions and sesame seeds. Serve.

Authors note:
An ideal dish for a hot day, these noodles and tofu are cool, light and refreshing. The sauce can also be used for tofu, either cooked or raw, without the noodles. Adding a tablespoon of peanut butter or tahini makes it a little more substantial, and adding 1/2 teaspoon of chile oil makes it a little more piquant.

Number of Servings: 3

Recipe submitted by SparkPeople user RATSAMONGUS.






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