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Categories:Viewed: 14 - Published at: 7 years ago
Ingredients
- 1 lb tofu, cut in 1-inch cubes
- 23 cup tamari or 23 cup low sodium soy sauce
- 2 teaspoons grated fresh gingerroot
- 1 large onion, coarsely chopped
- 12 large red pepper, coarsely chopped
- 2 stalks celery, cut in 1/2-inch slices
- 2 stalks bok choy, sliced 1/2 ,thick 1 large zucchini, sliced 1/2 , thick
- 8 ounces soba noodles
- 3 tablespoons sesame oil
Method
- Simmer the tofu in the soy sauce with the gingeroot, onion, and the 2 1/4 cups of water for 1 hours.
- Allow to marinate for at least 1 hours.
- or up to 5 hours.
- Preheat the oven to 350*.
- Place the red pepper, celery, bok choy, and zucchini in a large, shallow, ovenproof dish and pour the tofu and marinade over them.
- Braise for 30 to 60 minutes.
- ,depending on how you like your tofu or how much time you have.
- I usually cook it until the tofu is browned and the sauce is bubbly.
- While the tofu is cooking, place the soba noodles in boiling water with 1 tbls.
- of sesame oil and cook until al dente.
- Drain and place in nonstick pan over medium-high heat.
- Add the remaining 2 tbls.
- of sesame oil and spread the noodles so they cover the pan evenly.
- Cook until darkly browned or lightly burned.
- To serve, spoon the tofu mixture over individual portions of the fried noodles.
