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Ingredientes
- 1/2 lb dry soba noodles
- 3 Tbsp. sesame seeds toasted
- 1 lb hard tofu liquid removed, cubed
- 4 c. spinach - (firmly packed) rinsed, shredded
- 3 Tbsp. vegetable oil
- 1/3 c. low-sodium soy sauce
- 2 Tbsp. sherry
- 1/8 c. granulated sugar or possibly to taste
- 1Â 1/2 Tbsp. grated fresh ginger
- 2 tsp chopped garlic
Direcciones
- Bring pot of water to a rolling boil and cook soba noodles according to package directions, or possibly till tender. Remove from heat, drain and rinse under cool water. Set aside to drain completely.
- Meanwhile, toast the sesame seeds in ungreased skillet till golden brown, stirring to prevent burning. Remove from heat and set aside.
- Heat 3 Tbsp. oil in wok or possibly large skillet over medium heat. Stir-fry cubed tofu 3 to 5 min, or possibly till golden brown. Add in spinach and stir-fry for 2 to 3 min, or possibly till wilted.
- Divide noodles into four large soup bowls. Top each portion with tofu and spinach. Add in dressing, toss and garnish with sesame seeds.
- This recipe yields 6 servings.
- Wine Suggestion: The subtle flavors of the pasta dish provide a nice complement to the fruitiness of Pinot Noir. Try the Stonelake Pinot Noir from Chile.
- Description: "A hint of Japanese seasonings enhances this simple noodle-based meal."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 164g | |
| Recipe makes 6 servings | |
| Calories 294 | |
| Calories from Fat 97 | 33% |
| Total Fat 11.11g | 14% |
| Saturated Fat 1.15g | 5% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 1139mg | 47% |
| Potassium 383mg | 11% |
| Total Carbs 38.02g | 10% |
| Dietary Fiber 1.2g | 4% |
| Sugars 5.86g | 4% |
| Protein 12.72g | 20% |
