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Sesame Encrusted Tofu On Soba

Oh, man, I love this main course. With some greens on the side, it's tofu heaven!

1 tablespoon mirin
2 teaspoons toasted sesame oil
2 teaspoons soy sauce
1 tablespoon brown rice syrup
1 piece fresh ginger root ,1 inch grated
1 lemon, zest grated and juiced
1 orange, juice
1 pound tofu, extra firm, drained and cut into eight slices
4 tablespoons sesame seeds
2 tablespoons arrowroot
avocado oil
8 ounces soba noodles
1 carrot,  match sticks
1 bunch watercress,  sliced into 1 inch pieces
1 red onion,  cut into thin half moon slices 

Combine mirin, sesame oil, soy sauce, rice syrup, ginger juice, lemon zest and juice and orange juice in a small bowl. Arrange tofu is shallow baking dish and pour juice mixture over. Marinate tofu 15 to 20 minutes. Drain, and reserve marinade. Combine the sesame seeds and arrowroot in a shallow dish. Dredge one side of the tofu slices in the sesame seed mixture. Add enough avocado oil to just cover the bottom of a large skillet. Heat over medium heat. Add tofu, sesame side down, and fry until golden. Turn and brown the other side, drain well on paper towels.

Cook the noodles in boiling salted water until tender, drain and rinse noodles well. Transfer noodles to a large bowl. Blanche the carrots, watercress, and onion separately in the order listed. Drain vegetables well, and add to noodles. Pour reserved marinade over the top and mix well. 

To serve, arrange noodles and vegetables on a serving platter, and top with tofu slices. Serve warm. 

Makes 4-6 servings 


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