Vegan Sesame soba noodle with crispy tofu
|10 oz (around 280g) dried soba noodles (buckwheat noodles)|17 oz (500g) regular or firm tofu (or tempeh substitute)‰Cornstarch coating|1 tablespoon Tahini sauce|3 tablespoon or soya sauce ‰Mixed baby salad|1 tablespoon sugar|1 tablespoon toasted sesame seeds|1 tablespoon sesame oil|1 clove garlic|1 clove onion or shallot
Prepare the noodles|
Bring a large pot of water to a boil and cook the soba noodles for 4-5 minutes or just until
tender, stirring occasionally so the noodles don't clump.|Drain in a colander and rinse well under cold water, tossing to remove the starch.‰Cook the tofu|Cut the tofu into 1 inch cubes, bring them to a bowl|Drizzle evenly with 2 tbsp soy sauce on top. |Stir gently with silicone or wooden spoon|
Stir gently with silicone or wooden spoon. Then Add tofu pieces to a bowl with cornstarch
breading. Gently stir to coat.|
Preheat a large ceramic non-stick skillet on medium high heat, add 2 tablespoon cooking oil.
Tofu has to sizzle and I highly recommend to use a skillet you know food doesn’t stick to.
No cast iron or old skillet that lost its non-stick qualities.|Add half the tofu to a pan in a single layer. Stir fry until golden brown, about 2-3 minutes. Don’t disturb to get that crispy coating on. Flip
each cube with a spatula and fry for a few more minutes or until crispy. Then transfer crispy tofu
to a plate and repeat with the remaining tofu.‰Making the sauce|
Preheat the pan on medium heat, add sesame oil, add garlic, shallot and stir fry until slightly
Then add tahini sauce, soya sauce and sugar. Then stir for 1 min in medium low
Add noodles to a bowl, then place tofu on half of the bowl, the other half add salad. Sprinkle
sesame seeds on top of the bowl. You can add the sauce on top. Add chili if desire