Easy Vegan Soba with Seared Teriyaki Tofu

Saturday, July 11, 2015


So I've been craving tofu lately, which sounds so weird and hippy, but my mouth has just been like watering at the thought of crispy soy product and noodles. Soba is oftentimes made with a fish based sauce, but I mixed it up to not have that! The cooking process for this is so quick & it's so healthy. The only thing that took a little forethought really was marinating the tofu. But that's so easy it's silly! Let me show you...


Ingredients (2 servings):

For the tofu-
1 pack extra firm tofu, drained & cut into 1" thick triangles
4 Tbsp. teriyaki sauce

For the soba-
1 pack of buckwheat soba noodles

For the sauce--
1/2 cup rice vinegar
4 Tbsp. soy sauce
4 Tbsp. sesame oil (important to use this specific oil for the flavor)
1/2 tsp. garlic powder
Ground pepper to taste

Extras--
1 bunch of enokitake mushrooms (or a pack of shiitake mushrooms)
3 scallions, cut into small coins
1 handful of daikon radish sprouts (optional)


Directions:
You'll want to work on the tofu first. After cutting into triangle "steaks," place them all on a thick layering of paper towels. Place more paper towels on top and press down onto the tofu. Let a lot of the liquid drain out. Once the paper towels are soaked through, replace them one more time and let the water drain out of the tofu for about half an hour. Once this is done, drizzle teriyaki sauce on a plate and place the tofu on top. Drizzle the rest of the sauce on top of the tofu. Let this sit in the fridge for about 2 hours. Turn once at the one hour mark to make sure the tofu is coated in teriyaki.

For the soba sauce, simply stir all of the above "sauce" ingredients into a bowl & set aside.

Once the tofu is done marinating, heat vegetable or coconut oil (not olive oil, as the teriyaki sauce will burn easily in a low-heat oil like that) in a pan on medium heat. Add the tofu** (see next paragraph) & cook on each side for approximately 7 minutes, or until a crispy golden brown. After turning once, add the enokitake mushrooms & cook with the tofu for that second 7 minutes.

While you are heating that (**ideally before adding the tofu to your pan), bring a pot of water to a boil for your soba noodles. Add the soba, cook for 4-5 minutes, and drain. Rinse the noodles with cold water 2-3 times and strain more.

For plating, divide the noodles into two bowls & pour soba sauce over the top. Top with two tofu steaks each (you may have extras depending on how thick you cut your tofu), mushrooms, chopped scallions, and sprouts. YUM! xx



11 comments :

  1. You should do a video on this or other vegan recipes!

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  2. Where do you get these ingredients from?

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    Replies
    1. I have a Japanese market around the corner from my apartment, but you can find most of these things at any big supermarket :)

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  3. holy wow this looks delicious
    seriously, extra firm tofu is amazing, such a fantastic bite in any dish ESPECIALLY when extra crispy

    thanks for sharing this, i shall try it out soon

    http://janisrebeccaahn.blogspot.com/

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    Replies
    1. Yay! Let me know when you do xx

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    2. finally got to try it out!!! it was scrumptious dayna
      i posted a photo of it on my twitter :~) https://twitter.com/janisrebeccaahn/status/687370791273414657

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  4. THIS LOOKS AMAZING I'LL MAKE SURE TO TRY IT

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  5. Can't wait to try the recipe! I bought half of the ingredients so far.. But what other veggies would you recommend to add in?

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  6. Can't wait to try this recipe! I bought half of the ingredients so far, but what other veggies would you recommend to add in?

    ReplyDelete

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By Dayna Frazer

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