Soba noodles with sesame tofu and crunchy cabbage.

 

20180116_202702

This week our recipe is an easy midweek dinner for two, but it’s still packed full of flavour! We adapted this recipe from the wonderful book A Modern Way To Eat by Anna Jones, which is full of great vegetarian recipes. You won’t miss the meat here, as there is so much interest in the textures and flavours of each component in this dish. We particularly like the quick pickled cabbage which also works well as a side dish for other meals. Best of all, this meal will be on the table in under 20 minutes.

Ingredients:

  • 1 bunch broccolini
  • 200g soba noodles
  • ¼ small red cabbage, finely shredded
  • sea salt
  • 2 Tbsp rice vinegar
  • 3 Tbsp maple syrup
  • olive oil
  • 200g tofu (smoked tofu if you can find it), cut into 1cm strips
  • 1 Tbsp sesame seeds
  • 6 spring onions, finely chopped
  • 1 tsp sesame oil
  • 1 Tbsp soy sauce
  • juice of 1 lemon
  • handful of toasted sesame seeds
  • small bunch of coriander, roughly chopped

Method:

  1. Bring a pan of water to the boil, then add the broccolini. Cook just for a few minutes, until the broccolini is no longer raw but retains its crispness and colour.
  2. Remove the broccolini with a slotted spoon, keeping the water on the heat. Set aside the broccolini and add the noodles to the pan. Cook according to the packet instructions, or until the noodles are soft with a little bit of bite. Drain, then refresh the noodles in cold water.
  3. Place the cabbage in a mixing bowl with a large pinch of salt, 1 tablespoon of rice vinegar and 1 tablespoon of maple syrup. Mix well with your hands, scrunching the cabbage firmly. Set aside.
  4. Set a non-stick frypan over a medium-high heat and add a splash of oil. Add the tofu and brown it evenly all over. Toss in the sesame seeds and stir to coat, then take the tofu out and set aside.
  5. Return the frypan to the heat with another splash of oil. Add the spring onions and cook until softened. Add the remaining tablespoon of vinegar and 2 tablespoons of maple syrup, the sesame oil, soy sauce and lemon juice. Stir and allow to reduce until the mixture becomes a thick, sweet sauce.
  6. Add the drained noodles to the frypan and toss to coat them with the sauce.
  7. Divide the noodles between two bowls, and top each bowl with half the tofu and broccolini, a handful of cabbage, some of the chopped coriander and a scattering of toasted sesame seeds.

One thought on “Soba noodles with sesame tofu and crunchy cabbage.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s