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April 19, 2018
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Airy silken tofu cubes are lightly coated, fried, and tossed onto a bed of soba noodles. This dish is flavored with the unique taste of Szechuan peppercorns, a spicy aromatic with lemon undertones. The nuttiness of the noodles, and the brightness of the coriander tie this entree together.
Airy silken tofu cubes are lightly coated, fried, and tossed onto a bed of soba noodles. This dish is flavored with the unique taste of Szechuan peppercorns, a spicy aromatic with lemon undertones. The nuttiness of the noodles, and the brightness of the coriander tie this entree together.
Szechuan Tofu With Soba Noodles [Vegan]
This Recipe is :
Ingredients
- 10 ounces silken firm tofu
- 1/4 cup plain flour
- 1 tablespoon arrowroot powder
- 1 heaping tablespoon Szechuan peppercorns
- 1/2 cup sunflower oil
- 3 spring onions
- A handful of coriander leaves
- 7 1/2 ounces soba noodles
- 1 tablespoon sesame seeds
- Sesame oil, to serve
Preparation
- Prep the vegetables by finely slicing the spring onions and roughly chopping the coriander. Dry toast the sesame seeds in a pan over a medium heat, tossing continually and removing from the heat once the seeds start to brown. Set aside.
- Grind the Szechuan peppercorns, using a mortar and pestle or a spice grinder.
- Combine the flour, arrowroot powder, and ground Szechuan pepper in a wide shallow bowl. Cut the tofu into cubes (about the size of dice) and toss in the flour mixture until coated on all sides. Heat the sunflower oil in a shallow pan over a medium-high heat. Add the tofu cubes to the pan in a single layer. Cook for about 5 minutes on each side, or until the cubes are golden. Remove from heat and toss together in a bowl with the spring onion and coriander.
- While the tofu is frying, boil a pot of water and cook the soba noodles according to the instructions on the package.
- When everything is ready, drain the noodles and divide between two bowls, drizzling a splash of sesame oil over the noodles. Top the noodles with the tofu mixture and sprinkle the toasted sesame seeds over. Serve immediately.
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AUTHOR & RECIPE DETAILS
Whole foods recipes for the entire family. My name is Sarah. I'm a writer, home cook, blogger, bike rider, partner, and mum of two. I live in the tropics of Australia where I love to eat and share my table. My vegetarian whole-foods blog, Highgate Hill Kitchen, is full of easy and delicious recipes that I cook for myself, and my family.
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