Soba Noodles with Vegetables and Tofu in Teriyaki Sauce
Main Dishes | Japanese cuisine
⏳ Time
40 minutes
🥕 Ingredients
14
🍽️ Servings
6
Description
I used soft tofu, but you have to be careful with it as it crumbles, which slows down the process. Next time I'll try using firm tofu.
Ingredients
- Soba Noodles - 10.6 oz
- Tofu - 12.3 oz
- Onion - 1 head
- Leek - ½ piece
- Carrot - 1 piece
- Orange Bell Peppers - 1 piece
- Soy Sauce - 7 tablespoons
- Honey - 3 tablespoons
- Passata Tomato Sauce - 2 tablespoons
- Toasted Sesame - a pinch
- Salt - to taste
- Red Long Chili Peppers - to taste
- Spices - to taste
- Olive Oil - to taste
Step by Step guide
Step 1
Cut the onion, leek, carrot, and bell pepper into thin strips.
Step 2
Heat a large skillet and sauté the vegetables in olive oil. Add spices to taste; you can add some heat, but just a little. Transfer the vegetables to a plate.
Step 3
Prepare the teriyaki sauce using a non-traditional recipe. Mix the soy sauce, honey, and tomato paste. Place it on the heat and boil for about 5 minutes. Let it cool.
Step 4
Meanwhile, cook the noodles according to the instructions on the package.
Step 5
Drain the noodles in a colander, rinse, then sauté the noodles in the skillet for 5 minutes. Add the vegetables, mix, and sauté for another 3 minutes.
Step 6
Cut the tofu into large slices, dip each slice in the prepared sauce, and sauté in olive oil.
Step 7
Serve the noodles with vegetables on a plate, top with the sautéed tofu slices, drizzle with the remaining sauce to taste, and sprinkle with sesame seeds.
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