Teriyaki Tofu Noodle Bowl

• 6 ounces Japanese buckwheat noodles or linguini
• 1 tablespoon Land O Lakes Butter
• 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*
• 2 tablespoons Land O Lakes Butter
• 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

1. Prepare noodles according to package directions.
2. Drain; return to pot.
3. Toss with 1 tablespoon butter; keep warm.
4. 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.
5. Set aside.
6. Melt 2 tablespoons butter in 10-inch nonstick skillet over medium heat until sizzling.
7. Add tofu; cook, turning occasionally, 5-7 minutes or until tofu is heated through and edges are beginning to brown.
8. Add carrots; cook over medium heat 1-2 minutes or until crisply tender.
9. **Substitute 1 pound chicken, beef or shrimp.

japanese buckwheat noodles, butter, mirin, soy sauce, hoisin sauce, brown sugar, fresh garlic, freshly grated ginger root, butter, pressed, matchstick, fresh cilantro, green onions

Taken from www.landolakes.com/recipe/3969/teriyaki-tofu-noodle-bowl (may not work)