Crispy Tofu is made even more delicious combined with saucy veggies and slippery soba noodles.
Marinate the tofu cubes in the Umami paste & mirin for at least 30 mins or overnight
Toss in the corn starch
Heat the oil in a wok or large frying pan and shallow fry until the tofu is crispy on the outside.
Drain the tofu on paper towels & wipe the pan with a paper towel so you can use it for the stir fry. .
Cook the soba noodles in boiling water for 5 mins (or whatever the pack indicates) then refresh in cold water & drain.
Heat the wok or large frying pan again & add the oil. Once the pan is very hot add the chopped crispy veggies.
Stir the veggies around so they pop & sizzle. You want them to cook very quickly to keep their crunch. (around 2 mins)
Add the greens and the stir fry sauce. Mix until the greens wilt. (around 1 min)
Add the cooked, cooled and drained soba noodles and stir.
Serve in bowls with the tofu and sesame seeds sprinkled over.