Ingredients with Measurements:
- 8 oz. soba noodles
- 1 block of firm tofu, drained and cubed
- 2 cups of mizuna leaves, washed and chopped
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 1/4 cup of soy sauce
- 2 tbsp. of rice vinegar
- 1 tbsp. of honey
- 2 garlic cloves, minced
- 1 tsp. of grated ginger
- 1 tbsp. of sesame oil
- 2 tbsp. of vegetable oil
- Salt and pepper to taste
- Sesame seeds for garnish
Special equipment needed:
- Large pot for boiling noodles
- Colander
- Large skillet or wok
- Tongs
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Cook soba noodles according to package instructions. Drain and set aside.
2. In a mixing bowl, whisk together soy sauce, rice vinegar, honey, garlic, ginger, and sesame oil. Set aside.
3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add cubed tofu and cook until golden brown on all sides, about 5-7 minutes. Remove from skillet and set aside.
4. In the same skillet, add sliced bell pepper and julienned carrot. Cook for 2-3 minutes until slightly softened.
5. Add chopped mizuna leaves to the skillet and cook for another 2-3 minutes until wilted.
6. Add the cooked soba noodles and tofu to the skillet with the vegetables. Pour the sauce over the mixture and toss to combine.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with sesame seeds.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 44g
Protein: 18g
Sodium: 900mg
Sugar: 9g
Fiber: 5g
Substitutions for ingredients:
- Mizuna leaves can be substituted with spinach or kale.
- Honey can be substituted with maple syrup or agave nectar.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
Variations:
- Add sliced mushrooms for an earthy flavor.
- Use udon noodles instead of soba noodles.
- Add a fried egg on top for extra protein.
Tips and tricks:
- Make sure to drain the tofu well before cooking to prevent excess moisture.
- Cook the vegetables quickly over high heat to retain their crunchiness.
- Add more or less sauce according to your taste preference.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl with chopsticks and a spoon for the sauce.
Garnishes:
Garnish with sesame seeds or sliced green onions.
Pairings:
Pair with a cold glass of green tea or a light beer.
Suggested side dishes:
Serve with a side of edamame or a cucumber salad.
Troubleshooting advice:
- If the sauce is too salty, add a splash of water or more honey to balance the flavors.
- If the vegetables are overcooked, remove them from the skillet before adding the noodles and tofu.
Food safety advice:
Make sure to cook the tofu and vegetables to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Soba noodles are a traditional Japanese noodle made from buckwheat flour. Mizuna is a leafy green vegetable commonly used in Japanese cuisine.
Flavor profiles:
This dish has a savory, umami flavor from the soy sauce and sesame oil, balanced with sweetness from the honey and tanginess from the rice vinegar.
Serving suggestions:
Serve as a light and healthy lunch or dinner option.
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Region: Japanese