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Teriyaki Tofu and Soba Noodles

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Course: Main Course
Cuisine: Japanese
Ingredients Method

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

Method
 

Prepare Teriyaki Marinade
  1. 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
  1. 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.
  2. Preheat oven to 325 degrees Fahrenheit
  3. Cook soba noodles to al dente. Do not overcook. Set aside.
  4. 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.
  5. Bake tofu for about an hour or until the marinade is evaporated and the tofu is firm. Remove from oven.
Prepare Sesame-Sake Marinade
  1. Whisk together orange juice, sake and reserved marinade in a small saucepan. Heat on medium high until the liquid is reduced by half.
  2. Whisk in arrowroot slurry and remove from heat. Sauce will thicken.
  3. 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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