This simple pasta uses gluten-free buckwheat noodles to complement blanched veggies and a savory sauce for an easy weeknight dinner.
Recipe information
Yield
3–4 servings
Ingredients
Ingredients for noodles:
1
1
1
9
1
Ingredients for sauce:
2
1
1
1
1
2
Need to make a substitution?
Preparation
Step 1
Put a large pot of water on to boil. Add the vegetables to the boiling water and cook for about 2 minutes. Remove the vegetables from the water with a strainer and place them in a large bowl. Add the tofu and mix well.
Step 2
Bring the water back to a boil. Add the soba noodles and cook for 4 to 5 minutes, until tender.
Step 3
For the sauce place all the sauce ingredients in a saucepan. Slowly bring to a boil, stirring constantly, until thickened and clear. Remove from the heat and pour over the tofu and vegetables, mixing well.
Step 4
Remove soba noodles from water and place in a large bowl. Toss with the 1 tablespoon soy sauce to separate the noodles. Pour the vegetable mixture over the noodles and toss well to mix. Serve warm or at room temperature, with Sriracha hot sauce as a condiment, if desired, for more heat.
