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Japanese Tofu Noodles

Sunday, January 18, 2015 18:49

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Recently I bought some yellow tau kua (firm bean curd tofu) from the supermarket. With the tau kua I made this easy and healthy Japanese Tofu noodles that can be assembled together in less than 30 minutes. All I did was to mix with some leftover ingredients that I found in my pantry. You can substitute the tofu with chicken meat or pork or even add in shitake mushrooms as you wish. Then toss and mix everything together with the prepared sauce and a sprinkling of toasted sesame seeds.

Japanese Tofu Noodles

Ingredients:
300g Soba (Japanese buckwheat noodles)
1 pc Firm yellow tofu (tua kwa), slice and pan fry for a few minutes
1 pc Japanese cucumber, shredded
1/2 pc Carrot, shredded

Sauce
3 tbsp Soy sauce
2 tsp Instant dashi powder
1 tbsp Mirin
1 cup Water

1 tsp Corn flour + 2tsp water as thickening

1/2 tsp Wasabi paste or more for extra kick (optional)

Method:

Cook sauce ingredients in a small pot to light boil for 2-3 minutes, pour in corn flour water, stir well and leave to cool. Stir in wasabi paste, set aside.
Cook buckwheat noodles following packet directions. Rinse under cold water. Drain. Place noodles into 3 serving bowls or plates.
Garnish with some shredded carrot, cucumber and tofu on top of noodles with sprinkled of toasted sesame seeds. Drizzle some cooked sauce over it and toss well. Enjoy ~

~~~~~~~~~~~~~~

日式豆腐面

材料：

300克荚麦面

1块黄色豆干，切片 – 煎几分钟

1条日式小黄瓜，切成细条

1/2条红萝卜，切成细条

酱料

3汤匙日式酱请

2茶匙日式祡鱼粉

1汤匙米淋酒

1杯水

1茶匙栗米粉+ 2茶匙水，混合均匀-勾芡

1/2茶匙日式芥末，喜欢辣可多加或完全不加

做法：

将所有酱料小煮2-3分钟，然后倒入栗米粉水勾芡，搅拌均匀熄火待凉。然后加入芥末，搅匀，备用。
安照包装上指示时间把荚麦面煮熟，放入冷水中冲洗，再捞出滤干。然后分配到3个碗或盘子里。
加上适量红萝卜，黄瓜和豆干。撒上些白芝麻和淋上适量酱汁拌匀即可享用。

I’m linking this post to Little Thumbs Up January 2015 : Pasta/Noodles

organised by Zoe of Bake For Happy Kids, Doreen of My Little Favourite D.I.Y,

and hosted by Anne of My Bare Cupboard.

Source: http://www.anncoojournal.com/2015/01/japanese-tofu-noodles.html

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