Soba Noodles with Tofu, Tomatoes, and Basil

This is a lovely summer dish with an Asian/Italian fusion. Fresh and flavorful summer tomatoes are a must!

Serves: 4

• 8 ounces soba (buckwheat) noodles
• 16-ounce tub firm or extra-firm tofu
• 1 1/2 tablespoons olive oil or other healthy vegetable oil
• 1 1/2 pounds firm, ripe tomatoes
• 2 teaspoon dark sesame oil
• 1/4 cup thinly sliced fresh basil leaves, or more to taste
• 1 teaspoon good quality curry powder
• 1 teaspoon granulated sugar
• 2 to 3 scallions, minced
• 2 tablespoons soy sauce, or 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. 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 version of this dish, add dried hot red pepper flakes, or any kind of Asian hot sauce, to taste.

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