Tofu Teriyaki

Posted on December 21, 2010. Filed under: Subzi | Tags: , |

Tofu (bean curd): 100 gms
Bean sprout: 40 gms
Lettuce iceberg: 80 gms
White sesame: 2 gms.

Soba noodle salad
Soya Kikkoman: 20 ml
Plum sauce: 30 ml
Soba noodles: 60 gms
Carrot Julienne: 10 gms
Lime juice: 20 gms
Salt: 5 gms
Sesame oil: 10 ml
Chopped green onions: 5 gms

Teriyaki sauce
Brown sugar: 120 gms
Soya Kikkoman: 100 ml
Garlic (chopped): 5 gms
Mirin: 10 ml

– Cut the stem of the iceberg lettuce.
– Remove a leaf of the iceberg lettuce to form a cup.
– Slice the tofu and marinate with teriyaki sauce and grill for 2-3 minutes.
– Set aside for one minute.
– Cut the tofu in small dices, place the beans sprout on the base of the lettuce cup and top it up with the tofu mix.
– Serve the soba noodle salad with the lettuce wrap.

Teriyaki sauce
– On a sauce pan, put brown sugar, Kikkoman soy sauce, Mirin and garlic.
– Cook this over medium heat, stir continuously, allow the sugar to dissolve.
– Do this until it forms a sauce-like consistency.

Soba noodle salad
– In a pan, bring 3 quarter water to a boil.
– Add soba noodles and cook for 5 to 6 minutes.
– Drain noodles and rinse under cold running water.
– To prepare dressing, add Kikkoman soy sauce, sesame oil, lime juice, plum sauce and salt and blend until it emulsifies.
– Dress the soba noodles and blend with half the dressin.
– Refrigerate the noodles for 15 minutes.
– Before serving, add reserved dressing to the noodles, mix well.
– Sprinkle salad with chop green onions and julienne carrots.


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