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]
- 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
- 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.