Soba noodles with butternut squash, mushrooms, spinach & tofu
Vegan Japanese inspired recipe
Ingredients
- 225 g soba noodles
- 700 g butternut squash
- 200 g shiitake mushrooms
- 100 g tofu firm
- 2 handfuls baby spinach
- 2 green onions
- 60 ml soy sauce shoyu or tamari
- 1 cm fresh ginger
- 1 tsp honey
- 1 tsp sriracha optional
- olive oil
- sesam oil
- sesam seeds
Instructions
- Peel the squash and cut it into medium-sized cubes. Place the pieces of squash in a baking dish covered with baking paper. Drizzle with olive oil and bake for 30 minutes at 200°C.
- Wash and thickly slice the mushrooms. Dice the tofu. Fry the tofu in a pan with a little sesame oil for 5 minutes, then add the mushrooms and fry for another 5 minutes.
- Cook the soba noodles according to the instructions on the package. Set aside.
- Wash the spinach. Finely chop the green onions.
- Prepare the sauce: in a bowl, whisk together the soy sauce, honey and finely chopped ginger. Add a small amount of water. Optionally, add the sriracha sauce.
- In the pan, add the cooked squash and mix. Stir in the cooked soba noodles and pour in 1/3 of the sauce. Stir well and reheat if necessary.
- In a large bowl, serve the noodle, vegetable and tofu mixture. Place a handful of spinach shoots, sprinkle with chopped green onions and sesame seeds. Add a little sauce to taste and enjoy.
