Soba Noodles with Vegetables, Crispy Tofu, and Toasted Sesam
| Yield: | 1 Servings |
| Categories: |
| 1 | pk | (8-oz) soba (buckwheat noodles)* |
| 1 | Asian or Bosc pear | |
| 3 | tb | Vegetable oil |
| 1 1/2 | lb | Piece firm tofu; rinsed, patted dry, hard edges trimmed, and cut into 1/2-inch cubes |
| 4 | Carrots; cut into 1 1/2-by 1/4-inch sticks | |
| 1/2 | lb | Fresh shiitake mushrooms; stems discarded and caps sliced thin |
| 4 | Scallions; sliced thin, (about 1 1/2 cups) | |
| 2 | tb | Finely chopped peeled fresh ginger |
| 2 | ts | Sesame oil |
| 1 | tb | Tamari or soy sauce; or to taste |
| 2 | tb | Seasoned rice vinegar |
| 1 | tb | Sesame seeds; toasted lightly |
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