SALT & PEPPER TOFU WITH SOBA NOODLES

SERVES 2 PREP + COOK 20 MINS

◆ 300g block firm tofu

◆ 1 Lebanese cucumber

◆ 1 tbsp sesame oil, plus

½ tsp extra

◆ 1 tbsp rice flour

◆ 1 tbsp sesame seeds

◆ 1 tsp ground white pepper

◆ ½ tsp freshly ground black pepper

◆ ½ tsp sea salt

◆ 180g soba noodles

◆ 170g asparagus trimmed, halved diagonally crossways

◆ vegetable oil, for shallow-frying

◆ / cup teriyaki sauce

13

◆ 1 green onion, sliced thinly

1 Line a plate with paper towel. Place tofu on lined plate, then place another piece of paper towel and a plate on top of tofu. Stand 10 mins to drain excess moisture from tofu.

2 Halve cucumber lengthways, then halve crossways, discard seeds, slice lengthways into thin strips. Reserve until required.

3 Meanwhile, place sesame oil on a small plate. Combine flour, sesame seeds, peppers and salt in a small shallow bowl.

4 Bring a medium saucepan of water to the boil, cook noodles 1 min. Add asparagus to noodles, cook a further 3 mins or until tender. Drain.

5 Cut tofu into 6 cubes, lightly coat each piece in sesame oil, then coat in rice flour mixture.

6 Heat 1.5cm vegetable oil in a small frying pan over medium heat. Shallow-fry tofu, in two batches, 2 mins each side or until golden.

7 Meanwhile, warm teriyaki sauce in same medium pan over medium heat. Add noodles, asparagus and cucumber to pan, stir until warmed through.

8 Divide noodle mixture between bowls. Top with tofu and green onion, drizzle with extra sesame oil to serve.

TIP

If using bamboo skewers, wrap the ends in foil to prevent them burning.