Japanese tofu soba

Ingredients

• 600g medium tofu
• 300g baby asparagus
• 1 cucumber
• 450g soba noodles
• 1 tsp white pepper
• 1 tsp black pepper
• 1 tsp salt
• 1 tbsp sesame seeds
• 3 tbsp rice flour
• 2 tbsp sesame oil
• 1 pkt LKK teriyaki sauce
• ½ cup vegetable oil
• 2 spring onions, sliced

Method

1. In a small bowl, mix together: white and black pepper, salt, sesame seeds and rice flour. On a separate plate, pour on sesame oil.
2. Cut the cucumber lengthways, then remove the seeds. Cut the cucumber into 5cm lengths, then slice into thin pieces. Cut the asparagus into 5cm lengths.
3. Prepare soba noodles according to packet directions. In the last 1 minute of cooking, add the asparagus and cucumber to the soba noodles. Drain and set aside.
4. Pat dry the tofu with a paper towel. Cut into cubes then dip into the sesame oil, then coat in the seasoned flour.
5. In a medium frying pan, heat oil to medium, then fry the tofu for approximately 2 minutes on each side until golden. Place onto a wire rack to drain any excess oil.
6. In a small pot, heat through the teriyaki sauce, then add in the noodles, asparagus and cucumber, generously coat in sauce.
7. Transfer noodles and vegetables to a serving plate, top with tofu and sliced spring onions. Enjoy!

Product used in recipe

• Hakubaku - Hakubaku Organic Soba