Try this Teriyaki Tofu on Buckwheat Noodles with Watercress recipe, or contribute your own.
Suggest a better descriptionDrain the tofu well. If you have time, to remove the excess liquid: Place the tofu on a plate, top with another plate, weight with a heavy can or skillet, and let drain about 20 minutes. Cut into 1/2-inch cubes. In a small bowl, whisk together the sake, tamari, sugar, sesame oil, ginger, and cayenne. Set this teriyaki sauce aside. In a large pasta pot, bring 4 quarts of lightly salted water to a rapid boil. Add the buckwheat noodles and cook, stirring occasionally, until tender but still firm, about 7 minutes. Drain the noodles. Working quickly, add the reserved teriyaki sauce to the pot. Bring the sauce to a boil over medium-high heat. Immediately add the scallions, watercress, and tofu. With tongs or a wooden spoon, stir gently until the watercress is wilted and the tofu is warmed through, about 3 minutes. Return the buckwheat noodles to the pot and stir gently with tongs to mix. If you are serving the noodles at room temperature, they may be served now. But if you are serving them hot, stir until the noodles are warm, about 2 minutes. Serve in bowls, topped with a sprinkling of sesame seeds. This recipe yields 3 to 4 servings. Comments: Buckwheat noodles, called sorba, can be found in health food stores, in Asian markets, and in some supermarkets. This dish is good either hot or at room temperature. Sake is a Japanese rice wine. It is lovely served warm in small cups with this dish. Recipe Source: ONE-POT VEGETARIAN DISHES by Amy Cotler (c) 1996 HarperCollins, New York, NY - 186 pages - $17.50 As reprinted in the Mar/Apr, 1997 issue of Cookbook Digest Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 04-05-1997 Recipe by: Amy Cotler Posted to MC-Recipe Digest V1 #1068 by Carriej999@aol.com on Jan 31, 1998
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Serving Size: 1 Serving (281g) | ||
Recipe Makes: 3 | ||
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Calories: 130 | ||
Calories from Fat: 69 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.6g | 10 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 1400.8mg | 48 % | |
Potassium 189.1mg | 5 % | |
Total Carbohydrate 5.5g | 2 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 4.1g | ||
Protein 4.5g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 130
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