Serves 4
1 cup salt-reduced soy
5 spring onions
3 garlic cloves, crushed
4cm piece fresh ginger,
peeled, thinly sliced
1 long red chilli, sliced
2 tsp caster sugar
1/3 cup cornflour
1 tsp sea salt flakes
½ tsp finely ground black pepper
¼ tsp dried chilli flakes
600g firm tofu, cut into cubes
vegetable oil for deep frying
400g soba noodles
small parsley leaves, to serve, optional
sesame seeds, to serve
1 nori sheet, finely shredded, to serve
1 Place soy into a small saucepan. Slice 3 spring onions and add to soy with garlic, ginger, chilli and sugar. Finely shred remaining spring onions and set aside. Stir over a medium heat until mixture comes to a simmer. Strain through a fine sieve. Pour soy mixture into 4 serving bowls.
2 Combine cornflour, salt, pepper and chilli flakes in a bowl. Lightly coat tofu with cornflour mixture and place onto a tray. Half fill a wok or saucepan with oil and place over a medium-high heat. When oil is hot, fry tofu, 6 pieces at a time for 3-4 minutes or until golden on all sides. Transfer to a tray lined with paper towel.
3 Meanwhile, bring a large saucepan of water to the boil. Add noodles and cook for 8 minutes or until tender. Drain and rinse under cold water. Place cold noodles into serving dishes; sprinkle with parsley leaves. Place tofu into bowls containing soy sauce. Top with reserved shredded spring onions, sesame seeds and shredded nori. Serve.
