Squash1 Recipe

Looking for an easy Squash1 recipe? Learn how to make Squash1 using healthy ingredients.


Submitted by claudia7949

Makes 4 servings



Stir-Fried Winter Squash and Tofu With Soba

Recipe Ingredients for Squash1

6 ounces tofu, sliced about 1/2 inch thick
2 tablespoons canola or peanut oil
1/2 red onion, sliced
2 garlic cloves, minced
2 teaspoons minced ginger
1 tablespoon sesame seeds
1 squash (butternut) (small squash diced about 4 cups)
1 tablespoon sherry wine
1/4 cup water
1 Soy sauce to taste
1/2 pound buckwheat noodles (soba)
1 tablespoon sesame oil (dark Chinese)

Recipe Directions for Squash1

  1. 1. Wrap the tofu in clean kitchen towels or paper towels, and place under a cutting board for 10 minutes. Cut in 1-inch wide dominoes.

  2. 2. Heat 1 tablespoon of the oil in a large nonstick skillet or wok, and stir-fry the tofu until lightly colored, about three minutes. Using tongs or a slotted spatula, remove from the pan and set aside on a plate. Add the onion to the pan, and stir-fry until it softens, about three minutes. Add the remaining tablespoon of oil and the squash. Cook, stirring often, for 10 minutes. Add the garlic, ginger and sesame seeds, and stir-fry for one minute, until fragrant. Return the tofu to the pan, stir in the sherry and 1/4 cup water, cover and reduce the heat to medium. Simmer five minutes or until the squash is tender. Uncover and add soy sauce to taste. Keep warm while you cook the soba.

  3. 3. Bring 3 or 4 quarts of water to a boil in a large pot. Add the noodles gradually, so that the water remains at a boil, and stir once with a long-handled spoon so that they don?t stick together. Wait for the water to come back up to a rolling boil ? it will bubble up so don?t fill the pot all the way ? and add 1 cup of cold water. Allow the water to come back to a rolling boil, and add another cup of cold water. Allow the water to come to a boil one more time, and add a third cup of water. When the water comes to a boil again, the noodles should be cooked through. Drain and toss with the sesame oil.

  4. 4. Arrange the noodles on a platter, top with the tofu and vegetables, and serve.

  5. Yield: Serves four.

  6. Advance preparation: You can stir-fry the tofu and vegetables several hours ahead and reheat when you cook the noodles. This is one stir-fry that even tastes good reheated the next day.

Categories

Brunch

Nutrition Facts
Serving Size 195.4g
Amount Per Serving
Calories
344
Calories from Fat
135
% Daily Value*
Total Fat
15.0g
23%
Saturated Fat
2.6g
13%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
28mg
1%
Potassium
571mg
16%
Total Carbohydrates
45.4g
15%
Dietary Fiber
7.2g
29%
Sugars
3.3g
Protein
12.0g
Vitamin A 2% Vitamin C 17%
Calcium 15% Iron 21%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • No cholesterol
  • Very low in sodium
  • High in manganese
  • High in magnesium
  •   Bad points
  • Contains alcohol
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