Teriyaki Soba Noodles w/ Tofu & Stir-Fried Spinach
|Author:||Inspired by Vegetarian Times, 2002.07|
|1/2 lb.||soba noodles|
|3 tbsp.||sesame seeds, toasted|
|1 lb.||firm tofu, drained & cubed|
|4 cups||fresh spinach, rinsed and shredded, firmly packed|
|3 tbsp.||vegetable oil|
|1/2 cups||low-sodium soy sauce|
|1/8 cups||sugar, or to taste|
|1 1/2 tbsp.||fresh ginger, grated|
|2 tsp.||garlic, minced|
- Bring pot of water to a rolling boil and cook soba noodles according to package directions or until tender. Remove from heat, drain and rinse under cold water. Set aside to drain completely.
- Meanwhile, toast the sesame seeds in ungreased skillet until golden, stirring to prevent burning. Remove from heat and set aside.
- Heat 3 Tbsp. oil in a wok or large skillet over medium heat. Stir-fry cubed tofu 3 to 5 minutes, or until golden. Add spinach and stir-fry for 2 to 3 minutes, or until wilted.
- Divide noodles into four large soup bowls. Top each portion with tofu and spinach. Add dressing, toss and garnish with sesame seeds.
|Amount per serving
|% Daily Value*|
|Total Fat 15g||23%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 56g||19%|
|Dietary Fiber 2g||8%|
|Includes Added Sugars|
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.