Buckwheat Noodles with Tomatoes, Tofu, and Basil
⏳ Time
26 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
For a spicier version of this dish, add dried hot red pepper flakes or any type of Asian hot sauce you prefer. You can also include cooked asparagus (2–3 spears), and garnish with raw, matchstick-cut carrots and zucchini, along with sesame seeds.
Ingredients
- Rice Noodles - 8.1 oz
- Tofu - 15.9 oz
- Olive Oil - 1½ spoons
- Tomatoes - 24 oz
- Black sesame seeds - 2 spoons
- Chopped Sage Leaves - to taste
- Red Curry Powder - 1 tablespoon
- Sugar - 1 tablespoon
- Scallions - 2 pieces
- Soy Sauce - 2 spoons
Step by Step guide
Step 1
Cook the pasta in a large pot of boiling water until al dente.
Step 2
Meanwhile, cut the tofu into 1x1 cm cubes.
Step 3
Heat the oil in a wide, shallow skillet.
Step 4
Add the tofu and fry over medium-high heat until most sides are golden.
Step 5
Add the tomatoes and cook until they start to soften.
Step 6
Combine the cooked noodles with the tomato and tofu mixture.
Step 7
Add the remaining ingredients, mix well, and serve.
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