Teriyaki Tofu Steaks with Soba Noodles

Ingredients

• 1.5 pounds baby bok choy cut in half lengthwise
• 4 cups soba noodles cooked uncooked ( 1 pound buckwheat noodles)
• 0.5 teaspoon pepper red crushed
• 1 tablespoon sesame oil dark
• 1 pound water-packed extra-firm tofu drained
• 1 tablespoon ginger fresh peeled finely chopped
• 1  garlic clove minced
• 0.3 cup green onions thinly sliced
• 2 tablespoons honey 
• 0.3 cup soya sauce low-sodium
• 0.3 cup mirin sweet ( rice wine)
• 2 tablespoons rice vinegar 
• 2 tablespoons sake (rice wine)
• 2 teaspoons sesame seed toasted
• 0.5 cup vegetable broth 

Equipment

• bowl
• frying pan
• paper towels
• whisk
• dutch oven

Directions

1. Place tofu between several layers of paper towels.
2. Place a heavy plate on top of tofu, and let stand 20 minutes.
3. Cut tofu crosswise into 4 pieces.
4. Combine mirin and next 8 ingredients (mirin through garlic) in a bowl, stirring with a whisk.
5. Heat a large nonstick skillet over medium-high heat.
6. Add tofu pieces; pour mirin mixture over tofu. Bring to a boil; cook 4 minutes. Turn tofu pieces over; cook 3 minutes.
7. Remove from heat, and keep warm.
8. Bring broth to a boil in a Dutch oven.
9. Add bok choy; cover and cook 2 minutes or until crisp-tender.
10. Drain.
11. Place 1 cup soba noodles on each of 4 plates; top each serving with 1 tofu piece. Spoon about 1 tablespoon sauce over each tofu piece; sprinkle each serving with 1 tablespoon green onions and 1/2 teaspoon toasted sesame seeds. Arrange 2 bok choy halves on each plate.