Soba noodles with tofu

By: Emily Cornish

Cut tofu into bite size pieces. Place tofu pieces into a bowl. Pour in some oil, add a dash of salt,pepper and garlic powder. Gentle toss to coat all of the pieces. Put aside.
To make the sauce, in a seperate small bowl or measuring cup, add 2 TBS of honey soy sauce marinade, add 60ml of oyster sauce and add 1 teaspoon of minced garlic and 1 teaspoon of minced ginger. Stir to combine. set aside.
Heat up a large frypan (or wok) with 2 tablespoons of neutral oil. Cook tofu pieces in pan for approx. 2 to 3 mins each side until golden brown. Set aside. Keep same oil in pan.
Finely chop the spring onion, roughly chop the buk choy, cut broccoli into small florets, cut carrot into matchsticks and slice the mushrooms.
Return to you frypan (or wok), add a little bit more oil (if required). Heat pan to medium to high heat. Stir-fry spring onion, carrot and mushroom for 3 mins. Add buk choy. Stir-fry for 1 min. Add some of the sauce you made earlier, combine and cook for a further 1 min. Once cooked to your liking set aside.
Cook soba noodles according to the directions on the pack. Drain and rinse noodles in cold water.
Heat pan with the vegetables on low to medium heat. Add the remaining sauce to the pan, add the noodles, add the tofu pieces and gently combine all of the ingredients together and heat through for about 2 minutes.
Serve in bowls, serve immediately. An option is to add a boiled egg on top. Be sure to cook eggs for 6 minutes so the yolk is runny. Enjoy.