August 19, 2008
Soba noodles with baked tofu crisps
I am posting this dish for the JFI-Soya event by Sia of Monsoon Spice.
Buckwheat/Soba noodles are a good source of protein, iron and fiber and very commonly used in Japanese cuisine.
They are much darker than the regular noodles, and yes, I am taking the advice about- brown vs. white food (brown eggs, brown bread, brown rice, oh yeah... and we have buckwheat noodles). The browner the better!
I dont have a great knowledge of Japanese food but I have come to love vegetarian sushi, miso soup (tradional Japanese soup), and those little desserts that my friend used to make from rice flour and beans. She is a great cook and she was the one who introduced me to Japanese cooking. There has been a great many tastings liberally shared by her during our best times together. Her presentations are just impeccable. I just wish I had spent more time learning about Japanese food and food in general from her.
My recipe, Buckwheat noodles with baked tofu crisps leans more towards the Indian version of noodles which I have tasted in Chinese restaurants in India. They taste great, but would'nt vouch for the nutritional/healthy aspect of it. I had to throw in the Tofu crisps, just because I am vegetarian, they are nutritious & taste good together with the noodles.
You could of course substitute chicken or any other protein that deem fit.
And the best thing about making noodles... the wok! Those wide open large pans, make that non-stick, because I ain't making an oil pool to drench my noodles.
Buckwheat noodles with baked tofu crisps
Buckwheat noodles - 1 pack (just enough so you can wrap your hands around the bundle)
Julienne cut Cabbage - 2 cups
Julienne cut Carrots - 1 cup
Julienne cut green pepper - 1 cup
Julienne cut green onions - 1 cup
Finely sliced green chillies - 1 tbsp
Cilantro - 1/4 cup
Dill - 1 tbsp
Extra firm tofu - 1 pack
Freshly ground pepper - 1 tbsp
Chilly powder - 1/4 tsp
Salt - To taste
Olive Oil - 3 tbsp
Baked tofu: Cut tofu cubes of 1/2 inch thickness, toss with a tablespoon of oil, 1/2 tsp of salt, and 1/2 tsp of chilly powder. Lay it out on a flat baking tray in one layer and bake at 400F for 30 min. Keep checking after 20 min till it turns golden brown and crispy.
Cook noodles according to package instructions. Drain and rinse in cold water (if mentioned in the package), add a tablespoon of oil, mix to prevent noodles from sticking to each other and set aside.
Heat oil in a wok/ wide pan on a little higher than medium-high heat.
Add the chilly powder to the oil and then immediately toss in the carrots, saute till partially cooked, then add the cabbage and chillies.
Add salt and black pepper.
Saute with baked tofu, green bell pepper, cilantro, and dill.
Add the cooked noodles and follow with green onions just after turning off the heat.
Transfer to a plate and serve hot.