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Panko and sesame crusted tofu noodle salad
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
30-minute hearty vegetarian noodle dish.
Ingredients:
  • 180g soba noodles
  • 1 large carrot, peeled, cut into matchsticks
  • 150g snow peas, trimmed, thinly sliced diagonally
  • 40.00 ml Japanese Rice Wine Vinegar
  • 40.00 ml tamari
  • 20.00 ml kecap manis (see Notes)
  • 500g firm tofu
  • 25g (1/3 cup) panko breadcrumbs
  • 55g (1/3 cup) sesame seeds
  • 1/2 tsp dried chilli flakes
  • 45.50 gm peanut oil
  • 4cm piece fresh ginger, peeled, cut into matchsticks
  • 2 green shallots, thinly sliced diagonally
Instructions:
  • Boil noodles in a large saucepan for 2 minutes, then add carrot and snow peas for the last minute. Drain and rinse with cold water to refresh.
  • In a bowl, combine vinegar, tamari, and kecap manis. Slice tofu into 1cm-thick pieces using a sharp knife, then pat dry with paper towel. Mix breadcrumbs, sesame seeds, and chilli flakes on a plate. Dip each tofu slice into the vinegar mixture, then coat it thoroughly in the breadcrumb mixture.
  • In a non-stick frying pan, heat 1 tablespoon of oil over medium-low heat. Cook tofu in 2 batches for 2 minutes until golden, turning as needed. Drain on paper towel. Repeat with remaining oil and tofu.
  • - Swipe the pan with a paper towel. - Heat the rest of the oil over medium heat. - Saute the ginger for 30 seconds until fragrant. - Stir in the vinegar mixture and the white part of the shallot. - Simmer the mixture for 1 minute, stirring occasionally, until slightly reduced. - Plate the noodles, top with tofu, and drizzle with sauce. - Garnish with the remaining shallot.

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