Recipe Soba Noodles with Edamame, Black Sesame & Spicy Tofu
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This meal makes a great next-day lunch as it doesn’t require heating up to be properly enjoyed! Just pack some chopsticks and consider yourself a Japanese chef.
You will need
Serves 4
Spicy Tofu
- 300 g firm silken tofu, cut into 2-3 cm cubes
- 1/2 cup cornflour
- 1 tablespoon sesame oil
- 1 tablespoon salt reduced soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon chilli paste
- 1/4 cup water
Noodles
- 270 g (1 packet) soba noodles*
- 1/2 cup water
- 1 tablespoon sesame oil
- 2 tablespoons salt reduced soy sauce
- 2 tablespoons maple syrup
- 1 1/2 tablespoons rice wine vinegar
- 1 cup edamame beans (or peas)
- 1 Lebanese cucumber, halved lengthwise and finely sliced
- 2 tablespoons pickled ginger, roughly chopped
- 1 tablespoon black sesame seeds
Directions
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Step 1
Spread cornflour over a large plate and gently toss through tofu cubes until well coated.
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Step 2
Heat oil in a large frying pan over medium heat. Fry tofu 1-2 minutes on each side, turning carefully, until golden brown.
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Step 3
Mix together soy sauce, brown sugar, chilli paste and water in a small bowl and pour over tofu. Heat for 1-2 minutes until mixture becomes thick and sticky, and make sure tofu is thoroughly coated. Set aside.
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Step 4
Boil noodles in water for 3-4 minutes until soft. Place in a colander and rinse well.
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Step 5
Mix together water, sesame oil, soy sauce, maple syrup and rice wine vinegar in a small bowl.
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Step 6
Pour over noodles and toss through along with edamame beans, cucumber, pickled ginger and sesame seeds. Top with tofu and serve.
Hot tip!
*”Soba” is the Japanese word for buckwheat, which is a really nutritious, naturally gluten-free grain! But some soba noodles contain other grain blends. If you are a coeliac, make sure your noodles are strictly buckwheat or specifically labelled “gluten-free,” and swap your soy sauce for gluten-free tamari sauce.
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