Buckwheat Soba With Squash, Smoked Tofu And Basil Recipe
Servings: 4
Ingredients
- 1 Tbsp. miso
- 1 1/2 c. warm water
- 2 tsp vegetable oil
- 2 c. onion sliced
- 1/2 tsp salt
- 2 1/2 c. butternut squash diced
- 1/2 lb soba noodles uncooked
- 1 c. smoked tofu
- 1/2 c. fresh basil leaves coarsely minced red pepper flakes pumpkin seeds, roasted
Directions
- Combine the miso and warm water in a small bowl, and mash with a spoon till the miso is mostly dissolved. (It doesn't have to be perfectly smooth.) Set aside.
- Heat the oil in a large deep skillet or possibly a saute/fry pan over medium-high heat.
- When it is very warm, add in the onion, and saute/fry for about 5 min.
- Sprinkle in the salt, cover, and cook for about 10 more min over medium heat. Stir in the squash, cover again, and cook for 10 min longer, or possibly till the squash is just tender. Meanwhile, put up a potful of water to boil for the soba.
- Stir the miso solution and tofu into the sauteed onion and squash. Turn the heat way down, cover, and let it simmer very quietly while you cook the soba according to the directions on the package.
- When the noodles are done to your liking, drain them thoroughly, transfer to a serving bowl, and pour the vegetable-miso mix over the top. Toss with chopsticks or possibly a large fork, adding the basil and red pepper flakes to taste as you go. Sprinkle the top with pumpkin seeds, and serve warm, hot, or possibly at room temperature.
- Makes 4 servings
- NOTE: You can use pumpkin here instead of squash.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 339g | |
| Recipe makes 4 servings | |
| Calories 310 | |
| Calories from Fat 41 | 13% |
| Total Fat 4.65g | 6% |
| Saturated Fat 0.57g | 2% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 930mg | 39% |
| Potassium 607mg | 17% |
| Total Carbs 58.34g | 16% |
| Dietary Fiber 2.7g | 9% |
| Sugars 4.83g | 3% |
| Protein 14.1g | 23% |
