Japanese Tofu Skewers on Soba
Serves 2 to 4
Tofu holds up beautifully on the grill as long as you use the firm nigari kind. You'll need 4 metal skewers (10 to 12 in. each) or wooden skewers soaked in water to prevent burning.
Photo: Annabelle Breakey; Styling: Karen Shinto
1/2 cup reduced-sodium soy sauce
1/2 cup mirin (sweet rice wine)
2 tablespoons toasted sesame oil
10 to 12 ounces nigari tofu*, cut into 1-in. cubes
16 small fresh shiitake mushroom caps
2 tablespoons vegetable oil
4 green onions, cut into 1 1/2-in. lengths
12 ounces dried soba noodles
8 radishes, thinly sliced
2/3 cup reduced-sodium vegetable broth
2 teaspoons wasabi paste
1 teaspoon lemon zest
1/4 cup lemon juice
Heat grill to medium (350° to 450°).
Mix soy sauce, mirin, and sesame oil in a bowl. Add tofu and marinate 10 minutes.
Heat a large pot of water to boiling. In a bowl, toss mushrooms in oil to coat.
Drain tofu, reserving marinade. Slip cubes onto 4 metal or soaked wooden skewers, alternating with green onions and mushrooms. Thinly slice any leftover onion.
Boil noodles in water until al dente, 4 minutes. Drain; rinse well with cold water. Divide noodles among dinner bowls and garnish with radishes and sliced onion.
Oil cooking grate, using tongs and a wad of oiled paper towels. Grill tofu skewers, covered, turning once, until lightly browned, 6 to 8 minutes. Set skewers on noodles.
Mix marinade with broth, wasabi, lemon zest, and juice and serve on the side.
*Buy nigari in the refrigerated section of your grocery store.
Note: Nutritional analysis is per skewer plus 1/4 of noodles.
- Amount Per Serving
- Calories 595Calories from Fat 28
- % Daily Value *
- Total Fat 19g30%
- Saturated Fat 2.3g12%
- Cholesterol 0.0mg0%
- Sodium 1900mg80%
- Total Carbohydrate 85g29%
- Dietary Fiber 2.2g9%
- Protein 23g46%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.