Soba Noodles with Tofu, Tomatoes, and Basil

Fresh tomatoes and basil

This is a lovely summer dish with an Asian/Italian fusion. It combines soba noodles with fresh and flavorful summer tomatoes and basil, flavored with sesame and soy sauce. It might sound strange, but it works!

Serves: 4

  • 8-ounces package soba noodles (or substitute udon or whole-grain linguine)
  • 14- to 16-ounce tub firm or extra-firm tofu
  • 1 1/2 tablespoons olive 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 granulated sugar
  • 2 to 3 scallions, thinly sliced
  • 2 tablespoons natural reduced-sodium soy sauce, or 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. 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, sriracha, or any kind of Asian hot sauce, to taste.


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