Name: Soba Noodles with Pan-Fried Tofu
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 3 tablespoons (45 ml) soy sauce; 3 tablespoons (45 ml) rice vinegar; 1 tablespoon (15 ml) lime juice; 1 tablespoon (15 ml) fish sauce (Nuoc Mam); 2 teaspoons (10 ml) sugar; 1/2 teaspoon (2.5 ml) cornstarch; 1/2 teaspoon (2.5 ml) sambal oelek (or to taste); 3/4 lb (375 g) semi-firm tofu, cut into large sticks; 1/2 lb (225 g) soba noodles; 1/2 cup (125 ml) cornstarch; 1/3 cup (75 ml) peanut oil (or vegetable oil); 8 oz (227 g) white button mushrooms, quartered; 8 oz (227 g) shiitake mushrooms, quartered; 6 green onions, thinly sliced (white and green separated); 1 teaspoon (5 ml) fresh ginger, finely chopped; 2 cloves garlic, finely chopped; 4 cups (1 litre) bean sprouts; Salt and pepper

Preparation

- Preheat the oven to 100 °C (200 °F) to keep the pan-fried tofu warm.  
Sweet and Sour Sauce
- In a bowl, combine all the ingredients. Add the tofu and coat thoroughly. Set aside.  
Noodles
- In a pot of salted boiling water, cook the noodles until al dente. Rinse under cold running water and drain. Set aside.
- Drain the tofu. Season with salt and pepper. Keep the sauce aside.
- In a bowl, combine the tofu with the cornstarch. Shake to remove any excess. Set aside.
- In a wok or large skillet over high heat, heat the oil. Brown a few sticks of tofu at a time on both sides in half of the oil. Drain. Set aside on a plate in the oven. Keep 45 ml (3 tablespoons) of oil in the wok.
- Add the mushrooms, the white of the onions, and ginger and fry until golden brown. Add the garlic and cook for 1 minute. Add the sweet and sour sauce and bean sprouts. Bring to boil and add the noodles. Toss to combine and heat through. Adjust the seasoning.
- Divide among four bowls. Sprinkle with the remaining green onions. Top with the tofu. Serve immediately.

Soba Noodles with Pan-Fried Tofu

Categories

Ingredients

Sweet and Sour Sauce

Noodles

Preparation

Sweet and Sour Sauce

Noodles

Personal Note