Soba Noodles with Tofu, Tomatoes, and Basil

By devogirl

Here is a recipe that I like when tomatoes and basil are both in season locally. Soba noodles are tender, so you have to be very careful no to over cook them.

Ingredients

• 8 ounces soba (buckwheat) noodles
• 16 ounces tub firm or extra-firm tofu
• 1 1/2 tablespoon olive oil
• 1 1/2 pound firm, ripe tomatoes, diced
• 1-2 teaspoons toasted sesame oil
• 1/4 - 1/2 cup thinly sliced fresh basil leaves, or more to taste
• 1 teaspoon curry powder
• 2 teaspoons agave nectar or 1 tsp natural granulated sugar
• 2 to 3 scallions, minced
• 2 tablespoons soy sauce, or to taste

Details

Servings 4

Preparation

Step 1

1. Cook the noodles in plenty of rapidly simmering water until al dente, then drain.

2. 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.

3. 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.

4. Combine the cooked noodles and tofu-tomato mixture in a serving bowl. Add the remaining ingredients, toss well, and serve.

*Make it a meal: Fresh corn on the cob, a plater of crisp garden veggies or a simple salad and a crusty whole-grain bread are enough to make this a light and satisfying warm-weather meal.