6 ounces Japanese buckwheat noodles or linguini
2 tablespoons mirin
2 tablespoons soy sauce
1 teaspoon hoisin sauce
1 teaspoon firmly packed brown sugar
1 teaspoon finely chopped fresh garlic
1/2 teaspoon freshly grated ginger root*
1 (12- to 14-ounce) package extra firm tofu, pressed, cut into 1 x 1/2 x 1/2 pieces**
1/2 cup matchstick-cut carrots
2 tablespoons fresh cilantro leaves
3 (1/4 cup) green onions, diagonally cut into 1-inch pieces
Prepare noodles according to package directions. Drain; return to pot. Toss with 1 tablespoon butter; keep warm.
Combine all teriyaki glaze ingredients in 1 1/2-quart saucepan; cook over medium heat 4-5 minutes or until liquid is reduced to thick paste. Set aside.
Melt 2 tablespoons butter in 10-inch nonstick skillet over medium heat until sizzling. Add tofu; cook, turning occasionally, 5-7 minutes or until tofu is heated through and edges are beginning to brown. Add carrots; cook over medium heat 1-2 minutes or until crisply tender.
Add cooked noodles and teriyaki glaze; toss until combined and well coated. Divide noodle mixture among serving bowls. Top with cilantro and green onions.
*Substitute 1/4 teaspoon ground ginger.
**Substitute 1 pound chicken, beef or shrimp.
- To press tofu, line plate with a few layers of paper towels. Place tofu on top and cover with another layer of paper towel. Top with another plate and medium-weight item, such as a can. Press down to remove water from tofu. For best results, press at least 30 minutes or overnight in refrigerator.
- Mirin is a condiment made from rice, often found in Japanese recipes. It adds sweetness and flavor. Mirin can be found in the Asian or gourmet section of large supermarkets as well as Asian markets.