SERVES:
4 - 6
INGREDIENTS:
one package soba noodles (usually 3 individually tied bundles)
1 firm block tofu
3 - 4 Tbs minced, peeled fresh ginger
3- 4 Tbs soy sauce
1 Tbs sesame oil (see hints)
pinch of red pepper flakes
3 cups peeled, 3/4-inch cubed butternut squash
3 cups small broccoli florets
lime juice for serving
toasted sesame seeds for serving
PROCEDURE:
Drain and cut one firm block of tofu into 1-inch cubes, add that to a mixing bowl with 3 - 4 Tbs finely minced peeled fresh ginger, 3 - 4 Tbs soy sauce, 1 Tbs sesame oil, an optional pinch of red pepper flakes and toss to combine.
Stir that occasionally while it's marinating and add about 3 cups of peeled, 3/4-inch cubed butternut squash to al arge pan and add just enough water to cover, turn the heat to high and put a lid on top.
Keep your eye on that and, once the squash is just about cooked through, add 3 - 4 cups of small broccoli florets and let that cook along until the broccoli is tender crisp.
At that point, turn the heat off, drain any remaining water out of the pan, add the marinated tofu and toss to combine.
Add a little more soy sauce to that, if you think it needs it, and you can put the lid back on to keep it warm.
The soba noodles only take about 4 minutes to cook in a pot of boiling water, so go ahead and add the soba noodles and cook those.
Then drain them well and serve them up in bowls with the tofu, broccoli and squash on top and finish with an optional squeeze of fresh limejuice and a sprinkling of toasted sesame seeds.
HINTS:
Toss the warm, drained, cooked noodles with a little sesame oil to keep them from sticking together.