Ginger Teriyaki Soba Noodle Tofu Bowl

Mise En Place

Title: Now that’s a mouthful! Delicious, too!

Homemade sauce is the way to go especially if you want the decadence of teriyaki sauce without the extra and unnecessary sugars and thickening agents. The sugar and substitute for cornstarch (a thickener which is an inflammatory food) I use in this recipe is a winner and a must have in your pantry. My tips below - aka Genia’s Spoon Me Tips will share more on this topic…

Soba noodles are traditionally used in Japanese cooking. The pasta is a wheat-free favorite because it’s made of buckwheat which is gluten free. Yes, free from the foods I try to stay away from. Not all soba is made the same, therefore, please read the labels because some soba noodles have other flours included.

Here’s a few steps to this recipe:
1- cook the noodles - follow package instructions - toss with olive oil so the noodles don’t stick together.
2- create your own teriyaki sauce in a small pan
3- stir-fry the tofu
4- toss everything to combine in a wok or large pan
5- garnish - with chopped scallions and sesame seeds

Recipe:
1 package of soba noodles
extra virgin olive oil - to use after noodles are ready
2 tsp toasted sesame oil - for wok
1 package half or full 14 oz firm tofu cut into 3/4 inch cubes, drained on paper towels - I use half the amount
2 garlic cloves minced
1/2 cup homemade ginger teriyaki sauce - recipe below
2 scallions, thinly sliced - I like to go diagonal on the chop

- cook noodles in pot - boil water first - follow instructions on package - when ready add evoo - extra virgin olive oil to the noodles to keep them from sticking together
- while the noodles are heating in the water - now’s a great time to make your sauce and set aside
- using a wok or large pan heat sesame oil - add the tofu and brown on all sides - 3-5 minutes on simmer
- add garlic - combine gently - 1 minute
- add cooked noodles and toss gently
- add ginger teriyaki sauce - recipe below - you can also used store bought - try to find low sodium and low sugar content
- toss gently with the sauce and heat through
- add the scallions and toss with added greens of your choice. Bok choy goes exceptionally well with this dish. Nice to find a recipe to use greens that you might wonder -“How can I use those beauties” when you see them in the grocery store - or on line shopping - as I have been doing lately.

Ginger Teriyaki Sauce
1 tbsp arrowroot or kuzu - what?!?! these are great substitutes for cornstarch
2 tbsp water - combined with arrowroot
2 tbsp soy sauce - Bragg’s or tamari - wheat-free
2 tbsp rice vinegar
1 tbsp maple syrup or monk fruit - brown sugar works magic, too, although keeping low on the sugar
2 tsp toasted sesame oil
2 garlic cloves minced
1 tbsp fresh ginger root grated or 3 tsp ground powder

- in heated pot - with sesame oil add all of the ingredients and whisk to combine and simmer
- whisk the arrowroot and water to combine and add to pot and stir to thicken as it’s simmering.

Garnish:
- scallions - thinly sliced
- sesame seeds

Genia’s Spoon Me Tips: Once I learned about thickening sauces with healthier ingredients in recipes I made sure to always have arrowroot and kuzu in my pantry. Arrowroot is becoming a little more mainstream on the market - so go fetch yourself a package. Kuzu is a little trickier to find, although, once you know - and now you do - you can find it in your local health food store. It’s usually in the macrobiotics section - which is not the most poplar aisle, although, it should be. There’s loads of goodies on the shelves- like seaweed - an awesome add on to your grocery list. Back to kuzu - grows in Australia and medicinal. - soothing for the gut.

Teriyaki sauce has a tremendous amount of sodium and sugar, therefore, creating your very own sauce at home is a healthier way to monitor your ingredients. I, also go light on the sauce as I toss on my dishes like: soba noodles, fish, and veggies. Store the rest in the fridge for a week for another meal.

Wishing you all a bowl of a healthier kind of pasta dish,
Genia