Menu
Buckwheat Pasta with Tofu and Sesame Vegetables 4 Servings ½ cup soy sauce 1 Tbsp fresh lemon juice 2 Tbsp unseasoned rice vinegar 2 Tbsp Toasted sesame oil 1 tsp ground ginger 1 tsp garlic powder 14 oz firm tofu (drained and cut into 1/2-inch-thick slices) 2 Tbsp Kosher salt 8 oz buckwheat (soba) noodles 3 Tbsp plain sesame oil 3 Tbsp shallots (minced) 1 Tbsp fresh ginger (peeled and finely grated) 1 Tbsp minced garlic 2 cups broccoli florets 1 red bell pepper (stemmed, seeded and cut into 1/8-inch-thick strips, about 1-1/2 cups) 1 carrot (peeled and cut into 1/8-inch-thick slices, about 3/4 cup) 1 zucchini (cut in half lengthwise and then cut crosswise into 1/8-inch-thick slices, about 3/4 cup) 2 cups Earthbound Farm Organic Zen Blend dash salt (to taste) 2 tsp toasted sesame seeds
All Recipes

Buckwheat Pasta with Tofu and Sesame Vegetables

Remember this perfect budget-friendly recipe when you need to make something tasty for a potluck or a party.

The key lies in having everything prepped and ready to go before you start cooking.

First, sauté the tofu to give it a golden crust; then, while the pasta is cooking, quickly stir-fry the vegetables. The result is an easy vegetarian dish loaded with tasty veggies, beautiful colors and varying textures.

Another great thing about this dish: it's great hot, at room temperature, or cold right out of the fridge!

From The Earthbound Cook: 250 Recipes for Delicious Food and a Healthy Planet by Myra Goodman

Prep time: 20 min | Cook time: 30 min | Total time: 50 min | 4 Servings

Ingredients

½ cup

soy sauce

1 Tbsp

fresh lemon juice

2 Tbsp

unseasoned rice vinegar

2 Tbsp

Toasted sesame oil

1 tsp

ground ginger

1 tsp

garlic powder

14 oz

firm tofu (drained and cut into 1/2-inch-thick slices)

2 Tbsp

Kosher salt

8 oz

buckwheat (soba) noodles

3 Tbsp

plain sesame oil

3 Tbsp

shallots (minced)

1 Tbsp

fresh ginger (peeled and finely grated)

1 Tbsp

minced garlic

2 cups

broccoli florets

1

red bell pepper (stemmed, seeded and cut into 1/8-inch-thick strips, about 1-1/2 cups)

1

carrot (peeled and cut into 1/8-inch-thick slices, about 3/4 cup)

1

zucchini (cut in half lengthwise and then cut crosswise into 1/8-inch-thick slices, about 3/4 cup)

2 cups

Earthbound Farm Organic Zen Blend

dash

salt (to taste)

2 tsp

toasted sesame seeds

Directions

Place the soy sauce, lemon juice, vinegar, toasted sesame oil, ginger and garlic powder in a large bowl and whisk to blend. Add the slabs of tofu and let marinate for 5 minutes.

Heat a large skillet, preferably cast-iron, over medium-high heat and add the tofu (reserving the bowl of marinade). Cook on one side until browned, about 2 minutes. Then turn the tofu over with a spatula and cook until nicely browned on the other side, 2 minutes. Transfer the tofu to a cutting board and cut it into 3/4-inch cubes. Return the tofu to the bowl containing the marinade.

Bring 4 quarts of water to a boil in a large covered pot over high heat. Add 2 tablespoons salt, and stir in the noodles. Cook according to the package directions until al dente, about 7 minutes.

While the pasta is cooking, heat the plain sesame oil in a cast-iron skillet over medium-high heat. Add the shallots, ginger, and garlic, and cook, stirring constantly, until aromatic, about 1 minute. Then add the broccoli, bell pepper, carrot and zucchini, and stir-fry until the vegetables begin to soften, about 4 minutes. Add the Zen greens to the skillet, cover and cook until the greens are just wilted and the vegetables are crisp-tender, another 2 to 4 minutes.

Meanwhile, drain the noodles and add the tofu. Season the vegetable mixture with salt, and add it to the tofu and pasta. Toss to combine, sprinkle with the sesame seeds, and serve.

You might also like

Sign up!

We're sharing delicious recipes, tips, handy guides and more, inspired by over 30 years of growing organic goodness. Sign up now for a fresh take on happier, healthier living right in your inbox.

Sign me up for email
Join

Just a few more details