I used this recipe from Crazy Sexy Kitchen by Kris Carr with several modifications which came out really good. I'm going to give you the recipe as it appears in the book. Then I'll tell you what I did differently.
I have mentioned in other recipes that I don't much care for the structure of a recipe. I'll use it for the ingredient list then I'll use measurements (or lack of) that I want. I may also add, subtract or substitute ingredients at will. In other words, I'll have my way with the recipe but it always seems to turn out okay. This was delicious!
For those who don't know, Kris Carr is a multiple NY Times best-selling author of the Crazy Sexy book series. She is a thriver who received a diagnosis of an inoperable rare cancer that had reached Stage 4 by the time she found out. She turned her life around and here she is about 15 years later, still going strong. I love her spirit, her humor, and especially her recipes. Part of her transformation includes maintaining a vegan lifestyle...not only for her health but for the animals too.
Teriyaki Tofu and Soba Noodles
- 5 tbsp Tamari I used Braggs Liquid Aminos
- 3 tbsp sesame oil
- 1/2 tbsp olive oil
- 1/2 cup pineapple juice
- 6 tbsp rice vinegar
- 5 tbsp maple syrup
- 2 tbsp finely minced ginger I used powdered ginger
- 14 oz extra firm tofu, pressed to release liquid, sliced into 6 slabs I freeze then thaw tofu to make it more absorbent. I also cubed instead of slicing for this recipe
- 1 pkg soba noodles I used Ramen noodles made with millet and brown rice
- 1/2 tbsp olive oil
- 1 cup orange juice
- 1 cup sake or dry white wine I used dry sherry
- 1.5 tbsp arrowroot made into a slurry using 1/4 cup cold water
Prepare Teriyaki Marinade
- Combine tamari, sesame oil, olive oil, pineapple juice, rice vinegar, maple syrup, garlic and ginger in a bowl and whisk well. Set aside 2/3 cup of mixture for later.
- place each slice of tofu side by side into a shallow pan. Cover with marinade that was not put aside. Allow tofu to sit in marinade for 1 to 3 hours. I did this overnight in the fridge.
- Preheat oven to 325 degrees Fahrenheit
- Cook soba noodles to al dente. Do not overcook. Set aside.
- Place tofu on a sheet pan brushed with olive oil. Here, I used a cookie sheet covered with parchment paper and no oil. Pour the marinade from the shallow pan over the tofu.
- Bake tofu for about an hour or until the marinade is evaporated and the tofu is firm. Remove from oven.
Prepare Sesame-Sake Marinade
- Whisk together orange juice, sake and reserved marinade in a small saucepan. Heat on medium high until the liquid is reduced by half.
- Whisk in arrowroot slurry and remove from heat. Sauce will thicken.
- I added broccoli sautéed in olive oil with garlic and put all of the ingredients together as you can see by the picture. It was delicious!
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