Dana Treat – Treat Yourself

Asian Food

Posted October 22, 2008

Soba Noodles with Tofu and Bok Choy
Serves 4

I very very loosely adapted this recipe from Cooking Light.

1 lb. soba noodles
1 lb. extra firm tofu

1/4 cup mirin

1/4 cup low sodium soy sauce

1 tbsp. grated ginger

2 tbsp. unseasoned rice vinegar

1 tbsp. dark sesame oil

2 tbsp. honey

1/2 tsp. red pepper flakes

1 clove garlic, minced

4 heads baby bok choy, cut in half lengthwise

Fill a large saucepan with water and bring to a boil. Add salt and soba noodles and cook until just al dente, 4-6 minutes. Drain and rinse well with cold water. Set aside.

Mix the mirin, soy sauce, ginger, rice vinegar, sesame oil, honey, red pepper flakes, and garlic together in a bowl with a whisk.

Cut the tofu crosswise into four pieces. Heat a medium non-stick skillet over medium-high heat. Add tofu and just enough soy mixture to come half-wat up the sides of the tofu (dont’ use all of it). Bring to a gentle boil and cook 4 minutes. Turn the tofu over and cook another 3 minutes. Remove from heat and keep warm.

Place the bok choy halves in the same pan and pour in some more of the soy mixture. Cook for 2-3 minutes and remove from heat. (You may have to do this in batches.)

To serve: Place a tangle of soba noodles on a plate and top with tofu and bok choy. If you have leftover sauce, you can pour this over the noodles. If not, just give them a little shake of soy sauce.

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