Teriyaki Tofu Steaks With Soba Noodles Food

TERIYAKI TOFU STEAKS WITH SOBA NOODLES

Steps:

• Place tofu between several layers of paper towels. Place a heavy plate on top of tofu, and let stand 20 minutes. Cut tofu crosswise into 4 pieces.
• Combine mirin and next 8 ingredients (mirin through garlic) in a bowl, stirring with a whisk.
• Heat a large nonstick skillet over medium-high heat. Add tofu pieces; pour mirin mixture over tofu.
• Bring to a boil; cook 4 minutes. Turn tofu pieces over; cook 3 minutes. Remove from heat, and keep warm.
• Bring broth to a boil in a Dutch oven. Add bok choy; cover and cook 2 minutes or until crisp-tender. Drain.
• Place 1 cup soba noodles on each of 4 plates; top each serving with 1 tofu piece. Spoon about 1 tablespoon sauce over each tofu piece; sprinkle each serving with 1 tablespoon green onions and 1/2 teaspoon toasted sesame seeds. Arrange 2 bok choy halves on each plate.

ROASTED TERIYAKI TOFU STEAKS WITH GLAZED GREEN VEGETABLES

Steps:

• To make the marinade, put the soy sauce, mirin, sake and sugar in a large frying pan and heat, stirring until the sugar has dissolved.
• Add the tofu and mushrooms, if using. Simmer gently for about 15 minutes, turning the tofu over halfway through cooking.
• Transfer the tofu steaks to a lightly oiled baking dish or roasting tin.
• Spoon a little sauce on top and roast in a preheated oven at 220C/425F/Gas 7 for 10 minutes. Keep them warm.
• Using a slotted spoon, remove the mushrooms from the remaining sauce, squeeze dry and slice finely. Reserve the sauce.
• To make the glazed vegetables, heat a wok until hot, then add the oil. Add the garlic, broccoli, leek and sliced mushrooms and stir fry for two minutes.
• Add the pak choi and the fennel. Stir fry for two minutes.
• Add the reserved sauce and 2½fl oz water, stir, cover and cook for two minutes.
• Push the vegetables to the back of the wok, add the cornflour mixture to the bubbling juices and stir until thickened.
• Mix the vegetables into the sauce.
• Cook the noodles according to the packet instructions, then drain.
• To serve, put a nest of noodles on warmed plates and pile on the vegetables.
• Turn the tofu steaks over and put shiny side up on top of the vegetables.
• Sprinkle with spring onions and toasted sesame seeds and serve.