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Tasty Way to Use Your Homegrown Ginger ~ Crispy Tofu with Shiitake Soy Ginger Sauce

February 21, 2012

Crispy Tofu with Shiitake Soy Ginger Sauce

This meal includes crispy tofu and soba noodles all covered in our mouthwatering Shiitake Soy Ginger sauce. A great recipe for tofu lovers (or even those who don’t think they like tofu).


1 (14 oz) package of firm or extra firm tofu

2-3 TBSP of sesame oil

1 cup Shiitake Soy Ginger Sauce

2 scallions (white and green parts), minced

1-2 sprigs chopped fresh cilantro

1-2 tsp sesame seeds 1 package of Soba Noodles

1. Remove tofu from package; drain excess liquid and pat dry in paper towels.

2. Cut tofu into 1/4 inch cubes.

3. Preheat large pan over medium high heat for 2 – 3 minutes until hot.

4. Add oil and pan-fry tofu one side at a time until all sides are browned.

5. Reduce heat and add Shiitake Soy Ginger Sauce to tofu.

6. Add green onion and cover with lid, cooking on low heat for about 5 minutes.

7. Cook soba noodles as directed.

8. Drain and mix with sauce.

9. Serve with the Crispy Tofu on the side

10. Garnish with fresh cilantro and sprinkle with sesame seeds

Serves 2-3

Shiitake Soy Ginger Sauce

Shiitake Soy Ginger Sauce makes a good accompaniment with blander noodle, rice, or vegetable dishes. I often serve it with plain white rice.

Prep Time: 2 minutes


1/4 cup light soy sauce

10 dried shitake mushrooms

2 teaspoons minced ginger

a pinch of white pepper

sesame oil to taste

Preparation: Combine all the ingredients. Serve as a dipping sauce or pour over noodles or rice.

Note: While fresh mushrooms may be available, dried mushrooms are preferred for use in Asian recipes, as the drying process gives them a stronger flavor. At home, store the dried mushrooms in a container at room temperature. They will last indefinitely. Before using, soak them in warm water for between twenty and thirty minutes, and remove the stems. You might also want to strain them through a sieve to remove any sand or dirt.


From → Ginger

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