Soba with Pan-fried Tofu with fresh herb dressing
SERVES: 4 DIFFICULTY: COOKING TIME: 10 minutes
Find the freshest herbs for the most enjoyment
INGREDIENTS
- 270g Hakubaku Organic Soba
- 1 tbsp olive oil
- 450g firm tofu, drained patted dry
Herb dressing
- 3 spring onions, chopped
- 3 cloves of garlic
- 1 tsp salt
- 1 bunch of coriander, trim stems (see note)
- 1 tbsp lime juice
- 1 tbsp brown sugar
- 1/2 cup (125ml) olive oil
- salt and pepper to season
- 1 red chilli, seeded, thinly sliced
METHOD
- Prepare Soba according to packet directions. Drain, rinse under cold water, drain again and set aside in a large bowl. Stir through half a tablespoon of oil.
- In a food processor, process spring onions and garlic to a coarse paste. Add in salt and pulse to combine. Add the coriander a handful at a time until a smooth paste forms. Add the lime juice and sugar, then gradually add in the half cup of olive oil. Season to taste and adjust flavours as required. Set aside.
- Heat remaining half tablespoon of olive oil in a frying pan on high. Cut tofu into slices and pan-fry for 2 minutes each side until golden.
- Add half of the dressing to the Soba, tossing to combine. Divide between serving bowls and top with tofu. Drizzle remaining dressing over the top, sprinkle with chilli slices and serve.
Enjoy!
Note: If coriander is not your preference, you can substitute parsley, tarragon or even dill.
