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Spicy Tofu with Soba Noodles

Spicy Tofu with Soba Noodles

Introduce a meat-free mid-week meal with this healthy tofu dish. Coated in salt, pepper and chilli flakes and fried until crisp, the tofu is complemented by a fragrant soy sauce.

Spicy Tofu with Soba Noodles


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.

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