Ingredients
14 oz. tofu, cubed firm
6 oz. Japanese soba noodles, uncooked
8 oz. mushrooms, sliced
3 garlic cloves, minced
½ cup hoisin sauce
2 tbsp. cornstarch
3 tbsp. rice vinegar
¼ cup soy sauce
1 tbsp. fresh ginger, minced
1 tsp. sesame oil
1 small red chili pepper, chopped
Preparation
In a crockpot, mix together the hoisin sauce, soy sauce, ginger, garlic, sesame oil, cornstarch and 1/2 cup water.
Add in the tofu, and turn to coat.
Cover and cook for about 6 hours on low heat.
About 20 to 30 minutes before serving, cook soba noodles according to package directions, adding the mushrooms into the boiling water during the last few minutes of cooking.
Drain and divide equally into 6 serving bowls.
Stir in the rice vinegar.
Spoon tofu and sauce over soba noodles and mushrooms, top with diced chilies and serve.
