Crispy Tofu is made even more delicious combined with saucy veggies and slippery soba noodles.
- 1 pack very firm tofu (or tofu that has been pressed) cut into 2cm cubes
- 2-3 Tbsp Umami & Ginger paste OR 1 Tbsp miso, 2 Tbsp soy Sauce & 2 tsp fresh ginger.
- 2-3 Tbsp mirin or white wine
- 2-3 Tbsp corn starch
- 3-4 Tbsp oil rapeseed or sunflower
- 1 Cup mixed chopped veggies I used green beans, red peppers and spring onion, but use any firm, crispy veggies you have to hand.
- 1 Cup chopped Greens I used chard, but spinach, cabbage or kale would be nice.
- 2 Tbsp Umami & Ginger paste OR 1 Tbsp miso, 2 Tbsp soy Sauce & 2 tsp fresh ginger.
- 2 Tbsp mirin or white wine
- 1 Tbsp oil rapeseed or sunflower
- 1 tsp toasted sesame seeds
- 125 g soba noodles about ½ a pack for 2 people
-
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.