TODAY’S RECIPE: Sticky tofu with noodles

MEAT-free Monday. SERVES 2

Ingredients

½ large cucumber

100ml rice wine vinegar

2 tbsp golden caster sugar

100ml vegetable oil

200g pack firm tofu, cut into 3cm cubes

2 tbsp maple syrup

4 tbsp miso paste

30g white sesame seeds

250g dried soba noodles (we used buckwheat)

2 spring onions, shredded, to serve

Method

1 Using a peeler, cut thin ribbons off cucumber. Place in bowl. Set aside. Gently heat vinegar, sugar, ¼ tsp salt and 100ml water in saucepan on medium heat for three to five minutes until sugar dissolves. Pour over cucumbers. Leave to pickle in fridge and prepare tofu.

2 Heat all but 1 tbsp of oil in a large, non-stick pan over medium heat until bubbles begin to rise. Add tofu and fry for seven to ten minutes, turning half way, until evenly golden-brown. Remove from pan. Set aside on kitchen paper. In a small bowl, whisk syrup and miso. Spread sesame seeds on a plate. Brush fried tofu with sticky syrup sauce and set aside any leftovers. Coat tofu evenly in the seeds and sprinkle with a little salt. Leave in a warm place.

3 Cook noodles. Drain and rinse in cold water. Return frying pan to heat and toss noodles with the rest of the oil, the remaining sauce and 1 tbsp of cucumber pickling liquid. Cook for three minutes until warmed through. Divide noodles between bowls and top with tofu, bundles of cucumber and the spring onion.