Kabocha Tofu Yakisoba

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Cook Time

45 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

Kabocha Shiso Tofu Yakisoba is a delightful fusion of traditional Japanese street food with a healthy twist. Featuring the rich, sweet flavor of kabocha squash paired with soft tofu, this dish provides a satisfying balance of textures and flavors. Shiso leaves add a refreshing hint of minty zest, elevating the overall taste profile. This dish is loved for its wholesome ingredients and the way it brings together umami, sweetness, and a touch of spice from the yakisoba sauce. Perfect for a nourishing dinner or a special weekend meal, it’s both comforting and exciting. The combination of noodles, vegetables, and protein makes it a balanced meal that satisfies both the taste buds and nutritional needs.

Ingredients

Nutrition

Per Serving

350 Kcal
Calories
15 Grams
Total Fat
2 Grams
Saturated Fat
600 Mg
Sodium
45 Grams
Total Carbohydrates
5 Grams
Dietary Fiber
10 Grams
Sugars
10 Grams
Protein

Directions

Step 1

Slice the kabocha into thin pieces and steam until tender.

Step 2

Cut the tofu into cubes and pan-fry until golden brown, then set aside.

Step 3

Chop the onion, garlic, carrot, and cabbage. Sauté in sesame oil until soft.

Step 4

Add the steamed kabocha and fried tofu to the pan, mixing well with the vegetables.

Step 5

Boil the yakisoba noodles according to package instructions and drain.

Step 6

Combine noodles with the vegetable-tofu mix, add soy sauce, and stir-fry for 3 minutes.

Step 7

Garnish with chopped shiso leaves before serving.

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