Soba Noodles with Tofu, Tomatoes, and Basil
This quick summery dish of soba (buckwheat noodles), tomatoes, tofu, and basil has a lovely combination of Asian and Italian flavors. Flavored with sesame oil and soy sauce, as well as the fresh tomatoes and basil, it might sound strange, but it works! Serve with fresh corn and/or grilled vegetables for a warm weather meal.
- 8-ounces package soba noodles (or substitute udon or whole-grain linguine)
- 14- to 16-ounce tub firm or extra-firm tofu
- 2 tablespoons dark sesame oil
- 1 1/2 to 2 pounds firm, ripe tomatoes
- 2 teaspoon dark sesame oil
- 1/4 cup thinly sliced fresh basil leaves, or more to taste
- 2 to 3 scallions, thinly sliced
- 2 tablespoons natural reduced-sodium soy sauce, or more, to taste
- Freshly ground pepper to taste
Cook the noodles in plenty of rapidly simmering water until al dente, then drain.
Meanwhile, cut the tofu into 1/2-inch-thick slices. Blot between clean tea-towels or several layers of paper towel to remove excess moisture (or if you think of it ahead of time, use a tofu press) Cut into 1/2-inch dice.
Heat the oil in a wide skillet or stir-fry pan. Add the tofu and stir-fry over medium-high heat until most sides are golden. Add the tomato dice and cook just until they’re warmed and starting to soften.
Combine the cooked noodles and tofu-tomato mixture in a serving bowl. Add the remaining ingredients, toss well, and serve.
Variation: For a spicier dish, add dried hot red pepper flakes, sriracha, or any kind of Asian hot sauce, to taste.
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