Sexy steamed squash, sesame tofu and soba noodles

Forget strawberries and chocolate, there is nothing sexier than a bowl of soba noodles, steamed squash, bok choy and tofu triangles.  These100% buckwheat soba noodles are so earthy and sensual.  I love how they slip and slide between my chopsticks! I'm also in love with my bamboo steamer.  It cooks my favorite veggies like sweet potatoes and kale in no time- with no need for oil!

For this recipe, make sure you find the 100% buckwheat soba noodles.  Soba noodles are Japanese buckwheat noodles, but be careful because most brands of soba are made from a blend of buckwheat and wheat flour (restaurants mostly use the wheat-filled kind!)  100% buckwheat soba noodles can be found at Whole Foods and are totally safe for gluten intolerant folks.  Though the name is misleading, buckwheat is not related to wheat at all! To use a bamboo steamer, simply find a pan that is slightly smaller than your steamer (so the steamer can sit on the top rim of the pan, not in the pan.)  Boil some water in the pan, put the steamer on top, add your veggies, and wait just a few minutes.  Another tip, I have tried steaming lot's of squashes, and really only butternut squash and sweet potatoes hold their flavor through steaming. Delicata or kobocha squash will turn super bland if you steam them.

This sexy meal will take no time, and will certainly satisfy you!


Soba Noodles with Sesame Maple Tofu and Vegetables

Ingredients:

• 1 package of 100% buckwheat soba noodles (check ingredients!)
• 1 package of firm tofu
• 1 head of bok choy
• 1 small squash
• 1/3 cup of wheat free tamari (a type of soy sauce)
• 2 tbs maple syrup
• 1 tbs sesame oil
• 1 clove of garlic, peeled and crushed
• 1 tsp ginger powder or fresh grated ginger
• 1 scallion
• 1 tbs of sesame seeds (plus extra for garnish)
• Nori flakes

Directions:
1.  Cut tofu into small triangles.
2.  In a wide bowl, mix together tamari, maple syrup, sesame oil, ginger, garlic and sesame seeds.
3. Marinate the tofu in the tamari mixture for 10 minutes or more.
4.  Preheat oven to 375 degrees F and when ready, bake tofu for about 20 minutes (depending on if you want it to stay soft or get chewy and crispy.)
5. Start boiling water for soba noodles (check package for directions). 
6. Strain soba noodles after about 10 minutes and coat with a little of the leftover tamari mixture.
7.  Wash and peel squash with a vegetable peeler or a sharp knife and cut into small cubes.
8. Wash and chop the bok choy.
9.  Steam squash and bok choy in separate layers of bamboo steamer.  Steam squash for about 8-10 minutes, and the bok choy for about 3-5 minutes. 
10.  Cut scallions into thin rings.
11.  Artfully place the noodles, squash, bok choy, and tofu into a bowl.  Drizzle with a little of the tamari mixture and garnish with nori flakes, scallions and sesame seeds!