SALT & PEPPER TOFU WITH SOBA NOODLES

SERVES 2 PREP & COOK 20 MINUTES

300g block firm tofu 1 Lebanese cucumber

1 tbsp sesame oil, plus

½ tsp extra

1 tbsp rice flour

1 tbsp sesame seeds

1 tsp ground white pepper ½ tsp freshly ground black pepper

½ tsp sea salt

180g soba noodles

170g asparagus trimmed,

halved diagonally crossways vegetable oil, for shallowfrying

1⁄3 cup teriyaki sauce

1 spring onion, thinly sliced

1 Line a plate with a paper towel. Place tofu on lined plate, then place another piece of paper towel and a plate on top of tofu. Stand for 10 minutes to drain excess moisture from tofu.

2 Halve cucumber lengthways, then halve crossways; discard seeds, slice lengthways into thin strips. Reserve until required.

3 Place sesame oil on a small plate. Combine flour, sesame seeds, peppers and salt in a small shallow bowl.

4 Bring a medium saucepan of water to the boil; cook noodles for 1 minute. Add asparagus to noodles, cooking for a further 3 minutes or until tender. Drain.

5 Cut tofu into 6 cubes; lightly coat each piece in sesame oil, then coat in rice flour mixture.

6 Heat 1.5cm vegetable oil in a small frying pan over medium heat. Shallow-fry tofu in two batches for 2 minutes each side or until golden.

7 Warm teriyaki sauce in same medium pan over medium heat. Add noodles, asparagus and cucumber to pan, stirring until warmed through.

8 Divide noodle mixture between bowls. Top with tofu and spring onion. Drizzle with extra sesame oil to serve.