Shiso Tofu Kabocha Yakisoba is a delightful fusion of flavors, combining the earthiness of kabocha squash with the fresh, aromatic notes of shiso leaves. This dish is a modern twist on the classic Japanese stir-fried noodle dish, yakisoba. The silky tofu absorbs the savory soy-based sauce, while the kabocha adds a hint of sweetness, perfectly balancing the dish. Shiso leaves lend their unique fragrance, elevating the overall taste profile. This dish is loved for its harmonious blend of textures and flavors, making it a satisfying meal for any occasion. It’s a wholesome vegetarian option that’s both filling and nutritious, appealing to those seeking a healthy yet delicious meal.
Shiso Tofu Yakisoba
0 out of 5 stars (based on 0 reviews)
Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Tofu – 400 Grams
- Kabocha – 300 Grams
- Shiso Leaves – 10 Piece
- Yakisoba Noodles – 400 Grams
- Soy Sauce – 4 Tbsp
- Sesame Oil – 2 Tbsp
- Onion – 1 Piece
- Garlic – 3 Cloves
- Carrot – 1 Piece
- Cabbage – 200 Grams
Nutrition
Per Serving
350 Kcal
Calories
15 Grams
Total Fat
2 Grams
Saturated Fat
700 Mg
Sodium
45 Grams
Carbohydrates
5 Grams
Dietary Fiber
15 Grams
Protein
Directions
Step 1
Cut the tofu into bite-sized cubes and set aside. Slice the kabocha into thin wedges, discarding the seeds.
Step 2
In a large pan, heat sesame oil over medium heat. Add diced onion and minced garlic, sautéing until fragrant.
Step 3
Add the kabocha slices to the pan. Stir-fry until they start to soften, about 5-7 minutes.
Step 4
Introduce the tofu cubes into the pan, cooking until they are lightly browned on all sides.
Step 5
Meanwhile, boil yakisoba noodles according to package instructions. Drain and add to the pan.
Step 6
Pour soy sauce over the noodles.
Step 7
Add shredded cabbage and grated carrot.
Step 8
Toss all ingredients together until well combined.
Step 9
Garnish with shiso leaves before serving, allowing their aroma to infuse the dish.
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