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Teriyaki Tofu and Soba Noodles

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Course Main Course
Cuisine Japanese

Ingredients
  

  • 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

Instructions
 

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.

Prepare Tofu

  • 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!
Keyword Tofu, Vegan, Vegetables
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