STIR-FRIED WINTER SQUASH AND TOFU WITH SOBA
Winter squash is a nutrient-dense vegetable, with lots of vitamin A in the form of beta carotene (the more orange the flesh, generally the more vitamin A in the squash), vitamin C, potassium and dietary fiber. Winter squash goes well with ginger, and this stir-fry makes a delicious vegetarian main course. Use a sweet, dense squash like butternut for this dish.
Provided by Martha Rose Shulman
Categories dinner, lunch, one pot
Time 45m
Yield Serves four
Number Of Ingredients 12
Steps:
- Wrap the tofu in clean kitchen towels or paper towels, and place under a cutting board for 10 minutes. Cut in 1-inch wide dominoes.
- Heat 1 tablespoon of the oil in a large nonstick skillet or wok, and stir-fry the tofu until lightly colored, about three minutes. Using tongs or a slotted spatula, remove from the pan and set aside on a plate. Add the onion to the pan, and stir-fry until it softens, about three minutes. Add the remaining tablespoon of oil and the squash. Cook, stirring often, for 10 minutes. Add the garlic, ginger and sesame seeds, and stir-fry for one minute, until fragrant. Return the tofu to the pan, stir in the sherry and 1/4 cup water, cover and reduce the heat to medium. Simmer five minutes or until the squash is tender. Uncover and add soy sauce to taste. Keep warm while you cook the soba.
- Bring 3 or 4 quarts of water to a boil in a large pot. Add the noodles gradually, so that the water remains at a boil, and stir once with a long-handled spoon so that they don't stick together. Wait for the water to come back up to a rolling boil - it will bubble up so don't fill the pot all the way - and add 1 cup of cold water. Allow the water to come back to a rolling boil, and add another cup of cold water. Allow the water to come to a boil one more time, and add a third cup of water. When the water comes to a boil again, the noodles should be cooked through. Drain and toss with the sesame oil.
- Arrange the noodles on a platter, top with the tofu and vegetables, and serve.
Nutrition Facts : @context http, Calories 377, UnsaturatedFat 11 grams, Carbohydrate 56 grams, Fat 14 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 460 milligrams, Sugar 3 grams
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Amber Fanning
[email protected]This dish was a bit bland for my taste. I think I would add more seasoning next time. The squash and tofu were cooked well, but the soba noodles were a bit overcooked. Overall, this was a good dish, but I would make a few changes next time.
Shaista Farhan
[email protected]This was a delicious and easy-to-make dish! The squash and tofu were cooked perfectly and the soba noodles were delicious. I especially liked the sauce, which was flavorful and tangy. I would definitely make this dish again.
Shamshad Ali G
[email protected]This dish was a bit too salty for my taste. I think I would use less soy sauce next time. The squash and tofu were cooked well, but the soba noodles were a bit overcooked. Overall, this was a good dish, but I would make a few changes next time.
Isaac Orphen
[email protected]This was a great recipe! The squash and tofu were cooked perfectly and the soba noodles were delicious. I especially liked the sauce, which was flavorful and tangy. I would definitely make this dish again.
Habibbur Rahman
[email protected]I thought this dish was just okay. The squash and tofu were a bit bland and the sauce was a bit too sweet for my taste. I would probably try a different recipe next time.
Daniel Osei
[email protected]This dish was easy to make and the ingredients were easy to find. The squash and tofu were cooked perfectly and the soba noodles were chewy and delicious. I especially liked the sauce, which was flavorful and tangy. I would definitely make this dish
Arfat Arfat
[email protected]Overall, this was a good dish. The flavors were well-balanced and the ingredients were fresh and flavorful. I would definitely make this dish again, but I would probably add a bit more seasoning to taste.
Whitney Prewett
[email protected]This dish was a bit bland for my taste. I think it could have used more seasoning or a sauce. The squash and tofu were also a bit too soft for my liking. I would probably try a different recipe next time.
Aqeel
[email protected]I love the simplicity of this dish. It's easy to make and the ingredients are all healthy and affordable. The squash and tofu are a great source of vitamins and minerals, and the soba noodles are a good source of fiber. This is a great meal for anyon
Gulshan Raza
[email protected]This was my first time trying winter squash, and I was pleasantly surprised by how delicious it was. The squash was perfectly tender and flavorful, and the tofu added a nice savory touch. The soba noodles were the perfect complement to the other ingr
ABIOLA IFABUMUYI
[email protected]I've made this stir-fried winter squash and tofu with soba several times now, and it's always a crowd-pleaser. The flavors are so well-balanced and the soba noodles add a nice touch of heartiness. I love that this dish can be easily customized to sui
Batakabala Bhai
[email protected]This dish was a hit with my family! The kids loved the sweet squash and the tofu was a great source of protein. I especially appreciated how quickly this dish came together, making it a great option for busy weeknights.
Godwin Sunday
[email protected]I'm always looking for new and exciting vegetarian dishes, and this stir-fried winter squash and tofu with soba definitely fits the bill! The recipe was easy to follow and the ingredients were easy to find. The end result was a delicious and satisfyi
Riya Srk
[email protected]This stir-fried winter squash and tofu with soba was an absolute delight! The combination of flavors and textures was simply divine. The crispy tofu and tender squash played off each other perfectly, while the soba noodles added a chewy and satisfyin