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!
- 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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