Buckwheat noodles with tomatoes, tofu and basil
4 servings
26 minutes
Buckwheat noodles with tomatoes, tofu, and basil is a dish that combines traditional Asian ingredients with a refreshing Mediterranean touch. Buckwheat noodles, known for their nutty flavor and light texture, pair wonderfully with soft, tender tofu that absorbs the flavors of frying and spices. Juicy tomatoes add brightness and freshness, while basil provides a pleasant spiciness. Sesame and olive oil, along with curry and soy sauce, create a rich, balanced taste. This dish is perfect for a light dinner or lunch, offering warmth and richness. Inspired by Chinese and Japanese culinary traditions, it is both simple and elegant.
1
Cook the noodles in a large amount of boiling water until al dente.
- Soba noodles: 230 g
2
Meanwhile, cut the tofu into 1x1 cm cubes.
- Tofu: 450 g
3
Heat the oil in a wide, shallow pan.
- Olive oil: 1.5 tablespoon
4
Add tofu and fry on medium-high heat until most sides are golden.
- Tofu: 450 g
5
Add tomatoes and cook until they start to soften.
- Tomatoes: 680 g
6
Combine the cooked noodles with the tomato and tofu mixture.
- Soba noodles: 230 g
7
Add the remaining components, mix well, and serve.
- Toasted sesame oil: 2 teaspoons
- Chopped basil leaves: to taste
- Curry powder: 1 teaspoon
- Sugar: 1 tablespoon
- Spring onion: 2 pieces
- Soy sauce: 2 tablespoons
