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Receta Teriyaki Soba Noodles With Tofu And Stir Fried Spinach
by Global Cookbook

Teriyaki Soba Noodles With Tofu And Stir Fried Spinach
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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
  • 1 1/2 Tbsp. grated fresh ginger
  • 2 tsp chopped garlic

Direcciones

  1. 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.
  2. Meanwhile, toast the sesame seeds in ungreased skillet till golden brown, stirring to prevent burning. Remove from heat and set aside.
  3. 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.
  4. Divide noodles into four large soup bowls. Top each portion with tofu and spinach. Add in dressing, toss and garnish with sesame seeds.
  5. This recipe yields 6 servings.
  6. 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.
  7. Description: "A hint of Japanese seasonings enhances this simple noodle-based meal."