Izakaya Sakura Five Spice Soba
- Ready In:
- 1hr 5mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
-
Tofu
- 1 (7 ounce) jar hoisin sauce
- 1⁄3 cup rice wine or 1/3 cup sake
- 3 tablespoons reduced sodium soy sauce
- 1 1⁄2 tablespoons garlic, minced
- 1 teaspoon five-spice powder
- 1 teaspoon toasted sesame oil
- 2 (14 ounce) packages extra firm tofu, drained cut in half horizontally
-
Broth and Noodles
- 4 cups vegetable broth
- 2 cups water
- 1⁄2 cup rice wine or 1/2 cup sake
- 1 tablespoon fresh ginger, minced
- 3 tablespoons reduced sodium soy sauce
- 1 1⁄2 cups green onions, diagonally sliced (mainly green part)
- 1⁄2 lb Baby Spinach
- 1⁄2 lb soba noodles
directions
- Mix hoisin sauce, rice wine, soy sauce, garlic, five-spice powder and sesame oil together. Add tofu and carefully toss to coat. Let stand 1 hour at room temperature.
- Preheat oven to 375 degrees F.
- Arrange tofu on a baking sheet lined with aluminum foil. Pour marinade on top. Bake 35 minutes. Remove from oven and cool slightly.
- Cut into 1/4-inch thick pieces, making sure slices are still coated with marinade. Set aside.
- Combine vegetable broth, water, rice wine, ginger and soy sauce in a large saucepan. Heat until a rolling boil. Cook 10 minutes to blend flavors.
- Add the tofu slices and green onion to the broth and cook until broth comes back to a boil. Add spinach then immediately turn off heat. Cook stirring carefully until spinach is slightly wilted.
- While broth is cooking for 10 minutes, bring a large pot of water to a boil. Add noodles and stir to separate.
- When water returns to a boil, reduce heat to medium and cook 3 1/2 to 4 minutes, until al dente. Drain noodles, rinse under warm water, and divide among serving bowls.
- Spoon broth, tofu and spinach over noodles.
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