Teriyaki Soba With Spinach
POSTED: 3:08 p.m. HST August 13, 2002
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Ingredients:
1/2 lb dried soba noodles
3 TBS toasted sesame seeds
1 lb firm tofu, drained cubed
4 cups firmly packed spinach, rinsed and shredded
3 TBS vegetable oil
TERIYAKI DRESSING
1/2 cup soy sauce
2 TBS sherry
1/8 cup sugar
1 1/2 TBS grated fresh ginger
2 tsp minced garlic
Instructions:
- Bring pot of water to a rolling boil and cook soba noodles according to package directions, until tender. Remove from heat, drain and rinse under cold water. Set aside to drain.
- Toast sesame seeds in non stick pan until golden, stirring to prevent burning. Remove from heat and set aside.
- Heat 3 TBS oil in a wok or large skillet over medium heat. Stir fry cubed tofu 3 to 5 minutes until golden brown. Add spinach and stir fry until wilted, 2-3 minutes.
- Divide noodles into four large soup bowls. Top each portion with tofu and spinach. Add dressing, toss and garnish with sesame seeds.
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