Buckwheat Noodles with Tofu and Perilla Oil recipe - ingredients, nutrition and when to eat it
This one-bowl dish combines boiled buckwheat noodles with tofu and perilla oil for a nutty, clean flavor.
This one-bowl dish combines boiled buckwheat noodles with tofu and perilla oil for a nutty, clean flavor. It’s a good choice for a quick lunch or when you want an easy dinner that feels light.
Noodles · 15 minutes to cook
Nutrition (per 319g serving): 459.2 kcal · protein 16.7g · carbohydrate 50.8g · fat 20.7g · sodium 494mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Drain the noodles well so the perilla oil and soy sauce seasoning don’t get watery.
Tips: Pan-fry the tofu until golden before adding it for extra nuttiness and texture.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 180 g
- Tofu — 100 g
- Perilla oil — 1 Tbsp
- Seaweed flakes — 2 Tbsp
- Soy sauce — 1 tsp
- Toasted sesame seeds — 1 tsp
- Water — 1 Tbsp