AWW FOOD • ISSUE TWENTY FOUR 61
SALT & PEPPER TOFU
WITH SOBA NOODLES
PREP + COOK TIME 35 MINUTES (+ STANDING)
SERVES 42 x 300g packets firm tofu
2 tablespoons sesame oil
2 tablespoons rice flour
2 tablespoons sesame seeds
1 teaspoon ground white pepper
1 teaspoon freshly ground
black pepper
1 teaspoon sea salt flakes
180g dried soba noodles
170g asparagus, trimmed, halved
crosswise on the diagonal
vegetable oil, for shallow−frying
⅓ cup (80ml) teriyaki sauce
1 medium lebanese cucumber (170g),
halved lengthwise and crosswise,
seeds removed, thinly sliced
1 green onion, sliced thinly
1 teaspoon sesame oil, extra1 Line a plate with paper towel.
Place tofu on plate; top tofu with
another piece of paper towel and
a plate. Stand for 10 minutes to drain.
2 Meanwhile,place sesame oil on
a small plate. Combine rice flour,
sesame seeds, peppers and salt in
asmallshallowbowl.
3 Bring a medium saucepan of water
to the boil; cook noodles for 1 minute.
Add asparagus to noodles, then
cook for a further 3 minutes or until
tender. Drain.
4 Cut each block of drained tofu
into 6 cubes; lightly coat each cube
in sesame oil, then coat in the rice
flour mixture.5 Heat 1.5cm−deep oil in a large
frying pan over medium heat.
Shallow−fry tofu, in four batches, for
2 minutes each side or until golden.
6 Warm teriyaki sauce in same
medium pan over medium heat.
Add noodles andasparagus mixture,
and cucumber to pan, then stir until
warmed through.
7 Divide noodle mixture between
bowls. Top with tofu and onion;
drizzle with extra sesame oil to serve.Food In A Flash