Tofu and Wakami
Hi - here's what I came up with for tonight's dinner;
I got it from the book "Vegetarian Pleasures"
(adding the wakami was my own idea - I could have used more.
I'm new to sea vegetables!)
1. Bring a large pot of water to boil and drop in the buckwheat noodles.
- 8 oz.buckwheat noodles/soba
- 1/4 C. oil
- 1 lb. firm tofu, cut into 1 in. cubes and patted very dry
- 3 c. thinly sliced mushrooms (8 oz.)
- 1 1/2 tsp. minced gingerroot
- 2 c. vegetable stock
- 1/4 c. tamari soy sauce
- about 1/2 oz. wakami
Cook about 10 min.
2.Meanwhile,heat the oil in a large skillet over high heat until
hot but not smoking.
Add the tofu and stir - fry until golden, about 10 min.
Remove from the pan and set aside.
3.Reduce the heat to medium and add the mushrooms.
.Stir-fry until the mushrooms are brown and tender, about 7 min.
4.Meanwhile,put the wakami in a bowl and soak about 5 min.
Remove from bowl and chop, removing and discarding the tough rib.
5.Return the tofu to the pan and add the ginger.
Stir-fry 1 min.Add the vegetable stock, tamari,and wakami and boil
6.Place some noodles in each soup bowl.
Spoon equal portions of the tofu mixture and broth over each serving.