Ingredients
Scale
- 80g (2.8 oz) buckwheat noodles
- 1 small sweet potato, julienned (can be subbed with carrot)
- 4–5 broccoli florets
- 100g (3.5 oz) smoked tofu, diced
- 1 small red onion, chopped
- 1 garlic clove, minced
- 1 Tbsp sesame oil
- Tahini sauce:
- 1–2 Tbsp tahini
- 1 Tbsp tamari sauce
- 1/2 tsp garlic powder
- 4–5 Tbsp water
- Toppings:
- sesame seeds
- lemon juice
Instructions
- Wash and cut the veggies.
- In a medium-size pot, bring water to boil and prepare buckwheat noodles according to instructions.
- Heat the sesame oil in a large saucepan. Add in the onion and garlic and fry for 1-2 minutes.
- Add in the sweet potato, tofu and broccoli, add a splash of water and steam for 4-5 minutes.
- In the meantime, prepare your sauce by whisking all ingredients together.
- Once the noodles are ready, place them into the saucepan, add the sauce and combine.
- Enjoy with a drizzle of lemon juice and sesame seeds.
Description
As in all of my recipes, 1 cup equals 250 ml.