Buckwheat noodles with tofu and vegetables
Cooking time:
20 minutes
Active time:
20 minutes
Complexity:
Average
Soya-based vegan pasta. Peanuts and soy sauce give it an Asian twist, making it taste vibrant.
See all recipes category Hot 
5
Recipe "Buckwheat noodles with tofu and vegetables "
Ingredients for 2 servings
buckwheat noodles "Soba "
200 g
tofu "Khmeli-suneli"
125 g
carrots
100 g
onions
50 g
squash
100 g
fried salted peanuts
20 g
soy sauce
20 ml
refined sunflower oil
1 tbsp. spoon
salt
to taste
Step 1/5
Cut the tofu into medium cubes. Heat 0.5 tbsp. tablespoons of sunflower oil in a frying pan, quickly fry the tofu until brown over medium heat (it will take a couple of minutes). Remove from the heat, immediately add half of the soy sauce to the hot pan and stir quickly. It will immediately begin to evaporate and slightly caramelize pieces of tofu. Transfer the tofu from the pan.
Step 2/5
Cut the onion, carrot and courgette into strips. Add the remaining oil to the same pan, fry the carrots and onions over medium-high heat until almost tender, but not quite soft, let the onions and carrots crisp a little more (this will take about 6-8 minutes). Stir constantly. Add the courgettes and fry for a further 2-3 minutes. Transfer from the pan.
Step 3/5
While the vegetables are frying, boil the water in a saucepan and boil the buckwheat noodles for 3 minutes, then rinse with cold water, or rather put in a bowl with water and ice, so that it immediately stops cooking, does not digest and does not stick together.
Step 4/5
Transfer the buckwheat noodles to a hot frying pan where the vegetables were cooked, pour over the remaining soy sauce and add the lightly chopped peanuts. Warm for a minute and serve.
Step 5/5
You can serve noodles, vegetables and tofu separately, in the form of a bowl, or you can mix everything in the pan at once, you get a wok version.
Ingredients for 2 servings
buckwheat noodles "Soba "
200 g
tofu "Khmeli-suneli"
125 g
carrots
100 g
onions
50 g
squash
100 g
fried salted peanuts
20 g
soy sauce
20 ml
refined sunflower oil
1 tbsp. spoon
salt
to taste
Nutritional value per 100 g
Calories
130 kcal
Proteins
5 g
Fats
4 g
Carbohydrates
20 g
Saturated fat
1 g
Dietary fiber
1 g
Added sugar
0 g
Similar recipes