Izakaya Sakura Five Spice Soba

Name: Izakaya Sakura Five Spice Soba
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 8 serving(s)
Ingredients: 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; 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

Submitted by Member 610488

"This recipe is from a local Japanese restaurant."

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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.