Teriyaki Tofu with Soba NoodleSeptember 5, 2014
A warm and simple salad with gourmet status – this number is sure to have you slurping with pride!
Ingredients for two people
|1 knob||ginger, finely chopped|
|2||garlic cloves, peeled & crushed|
|2 tbs||soy sauce|
|1 tbs||rice vinegar (or white vinegar)|
|1 tbs||vegetable oil (olive oil)|
|1 block||tofu, cubed|
|90 g||soba noodles|
|100 g||snow peas, trimmed|
|1 large handful||kale, destemmed & roughly chopped|
|1 bunch||spring onions, roughly chopped|
For the marinade
In a small bowl combine the ginger, garlic, soy sauce, honey, rice wine, and vegetable oil. Place the tofu cubes in a dish then drizzle them with the sauce. Cover with cling wrap and sit them in the fridge while you prepare the noodles.
For the noodles
Bring a large pot of salted water to the boil and begin to cook the soba noodles. After about 5 minutes add in the carrots, kale, and snow peas and cook for a further 3-4 minutes or until the vegetables are blanched and the noodles tender. Drain, then toss through the spring onions.
For the tofu
Heat a dash of vegetable oil in a large pan over a high heat and cook the tofu and the sauce for 4 minutes until crispy and cooked through. Add the noodles and vegetables to the pan and toss through to coat evenly with the sauce.
Serve up the noodle salad with a fresh squeeze of lemon juice.
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