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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Elijah Salter
[email protected]This dish was a waste of time and ingredients.
Md Md billal
[email protected]I didn't like the combination of flavors in this dish.
Emmanuel banks
[email protected]This recipe was a bit too complicated for me. I prefer simpler recipes.
Erin Boone
[email protected]Overall, I thought this dish was just okay. I wouldn't make it again.
MD Manirul
[email protected]I had trouble finding soba noodles at my local grocery store.
Wendy rocky
[email protected]The tofu was a bit too firm for my liking.
Spexz
[email protected]This dish was a little bland for my taste. I would add more spices next time.
Manuel Romero
[email protected]I'm definitely going to be making this dish again and again.
sabin panth
[email protected]This is a great recipe for vegetarians and meat-eaters alike.
Tamara Harris
[email protected]I served this dish with a side of steamed broccoli, and it was a perfect meal.
khawaja arslan
[email protected]The soba noodles were a great addition to this dish. They added a nice chewy texture.
Sameer Gull
[email protected]I added some chopped carrots and bell peppers to the stir-fry, and it was even better.
Anamulhok Rasel
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's healthy and delicious.
Khizer Mughal
[email protected]I'm not a big fan of tofu, but this dish changed my mind. The tofu was crispy on the outside and tender on the inside.
Md Razon Ali
[email protected]This dish was easy to make and so delicious. I loved the combination of flavors and textures.
Abishek Chaudhary
[email protected]This stir-fried winter squash and tofu with soba was a hit! The flavors were amazing, and the tofu was perfectly cooked. I will definitely be making this again.