SOBA NOODLES WITH VEGETABLES, CRISPY TOFU, AND TOASTED SESAME SEEDS

Soba Noodles with Vegetables, Crispy Tofu, and Toasted Sesame Seeds image

Categories Ginger Mushroom Soy Vegetable Stir-Fry Vegetarian Pear Noodle Sesame Gourmet

Yield Serves 4

Number Of Ingredients 13

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Ingredients

an 8-ounce package soba (buckwheat noodles)*
1 Asian or Bosc pear
3 tablespoons vegetable oil
a 1/2-pound piece firm tofu, rinsed, patted dry, hard edges trimmed, and cut into 1/2-inch cubes
4 carrots, cut into 1 1/2-by 1/4-inch sticks
1/2 pound fresh shiitake mushrooms, stems discarded and caps sliced thin
4 scallions, sliced thin (about 1 1/2 cups)
2 tablespoons finely chopped peeled fresh ginger
2 teaspoons sesame oil
1 tablespoon tamari or soy sauce, or to taste
2 tablespoons seasoned rice vinegar
1 tablespoon sesame seeds, toasted lightly
*available at Asian markets and natural foods stores

Steps:

In a 6-quart kettle bring 5 quarts salted water to a boil for noodles.
Peel and cut pear into matchstick pieces.
In a large non-stick skillet heat 1 tablespoon vegetable oil over moderately high heat and brown tofu. Transfer tofu with a slotted spoon to paper towels to drain and season with salt and pepper.
Add carrots to skillet and sauté, stirring, until just tender and golden brown. Transfer carrots with slotted spoon to a bowl. Add to skillet remaining 2 tablespoons vegetable oil, mushrooms, scallions, gingerroot, and pear and cook over moderate heat, stirring constantly, until vegetables are tender. Remove skillet from heat and stir in carrots.
Cook noodles in boiling water until al dente. Drain noodles in a colander and immediately rinse with cold water. In a large bowl toss noodles with 1 teaspoon sesame oil.
Return skillet to moderate heat and add 1/4 cup water, tamari or soy sauce, vinegar, and remaining teaspoon sesame oil. Bring mixture to a simmer and cook, stirring, until hot. Add noddles, tossing to combine and adding more water if necessary, and cook until heated through. Season noodles with salt and pepper and serve warm topped with tofu and sesame seeds.

*** Explore more Soba Noodles With Vegetables, Crispy Tofu, And Toasted Sesame Seeds Recipes »

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Finnegin

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Overall, I enjoyed this dish. The soba noodles and vegetables were cooked well, and the tofu had a nice crispy texture. However, I found the sauce to be a bit bland. I added some additional soy sauce and sesame oil to taste, which improved the flavor

Neisha Sardjanto

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The crispy tofu was a hit! Will definitely make this again.

Ayni Getachew

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Easy peasy! Loved it!

Pambitzong michael bougariba

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I followed the recipe to a T and the results were nothing short of spectacular. The crispy tofu was a game-changer, adding a delightful crunch to every bite. The vegetables were cooked just right, retaining their vibrant colors and crispness. The toa

Deebas Chhetri

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This soba noodle dish was an absolute delight! The combination of crispy tofu, fresh vegetables, and toasted sesame seeds created a symphony of flavors and textures that tantalized my taste buds. The soba noodles were cooked to perfection, retaining

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