Ingredients:
1 lb tofu, cut in 1-inch cubes
2/3 cup tamari or 2/3 cup low sodium soy sauce
2 teaspoons grated fresh gingerroot
1 large onions, coarsely chopped
1/2 large red peppers, 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
Directions:
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.
Servings: 6
Time preparation: 120 min.
Time total: 160 min.