Sesame Tofu Noodles
Sesame Tofu Noodles is :
dairy free , lacto ovo vegetarian , veganBy Food Fanatic
extra firm tofu
napa cabbage leaves
In a small bowl, whisk together the soy sauce, rice vinegar, and sriracha and set aside.Cook soba noodles according to package. Rinse and drain.
Mix in 1 tablespoon of sesame oil to coat all the noodles and set aside.Slice the tofu lengthwise into 1/2-inch slices. In a large nonstick pan, heat 1/2 tablespoon of canola oil over medium to low heat. Cook the tofu slices on each side until browned.
Remove from pan and cut into cubes. Set aside.In a large pot, add the remaining sesame and canola oils over medium heat.
Add the garlic, ginger, and onions and saut for 1-2 minutes. Do not let it burn.
Add the cabbage and carrots and cook for another 2-3 minutes, allowing them to soften slightly.
Mix in the bean sprouts and then the soy sauce mixture.
Add the noodles and tofu to the pot and heat until everything gets hot.
Remove the pot from the heat. Toss in the cilantro.
Wine Pairing :
No one wine will suit every pasta dish. Pasta in a tomato-based sauce will usually work well with a medium-bodied red, such as a montepulciano or chianti. Pasta with seafood or pesto will fare better with a light-bodied white, such as a pinot grigio. Cheese-heavy pasta can pair well with red or white - you might try a sangiovese wine for hard cheeses and a chardonnay for soft cheeses. We may be able to make a better recommendation if you ask again with a specific pasta dish.