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Teppanyaki Sesame Tofu With Soba

Diabetic.Foodie's picture
Ingredients
  Sesame oil 1 Teaspoon
  Teriyaki sauce 2 Tablespoon
  Firm tofu 410 Gram, cut into 4 thick slices (410 Gram)
  Sesame seeds 2 Tablespoon
  Mirin 1 Tablespoon
  Reduced salt soy sauce 2 Teaspoon
  Extra virgin olive oil 1 Tablespoon
  Carrot 1 , cut into thin strips
  Snow peas/Snake beans, yard long 16
  Bean sprouts 1 Cup (16 tbs)
  Green onions 2 , white parts cut into 2 inch batons and green tops shredded
  Watercress 2 Cup (32 tbs), broken into sprigs
  Soba noodles/Rice noodles 8 Ounce, cooked (250 Gram)
Directions

1. Heat a large flat frying or char-grill pan to very hot.
2. Meanwhile, place sesame oil and 1 tablespoon of teriyaki sauce in a small bowl. Mix to combine. Brush over both sides of tofu. Sprinkle one side of each piece of tofu with half the sesame seeds. Combine remaining teriyaki sauce, mirin and soy sauce. Set aside.
3. Brush pan with a little of olive oil. Add tofu, seed side down. Cook for 2 minutes. Sprinkle remaining sesame seeds over tofu. Turn over. Cook for 2 minutes longer or until crisp. Remove tofu from pan. Keep warm.
4. Brush pan with a little more oil. Add carrot, snow peas, bean sprouts and green onion batons. Stir-fry for 2-3 minutes or until tender crisp.
5. Add reserved soy sauce mixture. Stir-fry for 1 minute longer.
6. To serve, divide hot noodles between serving bowls. Top with watercress. Spoon over vegetables and top with tofu. Garnish with shredded green onion tops.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Course: 
Main Dish
Method: 
Stir Fried
Dish: 
Noodle
Restriction: 
Vegetarian
Ingredient: 
Tofu
Interest: 
Everyday, Healthy
Preparation Time: 
25 Minutes
Cook Time: 
10 Minutes
Ready In: 
35 Minutes
Servings: 
4

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