- 180g soba noodles
- 1 large carrot, peeled, cut into matchsticks
- 150g snow peas, trimmed, thinly sliced diagonally
- 2 tablespoons Obento Japanese Rice Wine Vinegar
- 2 tablespoons tamari
- 1 tablespoon kecap manis (see Notes)
- 500g firm tofu
- 25g (1/3 cup) panko breadcrumbs
- 55g (1/3 cup) sesame seeds
- 1/2 teaspoon dried chilli flakes
- 2 1/2 tablespoons peanut oil
- 4cm piece fresh ginger, peeled, cut into matchsticks
- 2 green shallots, thinly sliced diagonally
- Step 1Cook noodles in a large saucepan of boiling water for 2 minutes, adding carrot and snow peas in the last minute of cooking time. Drain. Refresh under cold running water.
- Step 2Whisk vinegar, tamari and kecap manis in a bowl. Use a sharp knife to cut tofu into 1cm-thick slices. Pat dry with paper towel. Combine breadcrumbs, sesame seeds and chilli flakes on a plate. Dip tofu, 1 piece at a time, in vinegar mixture, shaking off any excess. Dip in breadcrumb mixture, pressing to coat.
- Step 3Heat 1 tbs of the oil in a non-stick frying pan over medium-low heat. Cook tofu, in 2 batches, turning, for 2 minutes or until golden. Drain on paper towel. Repeat with 1 tbs remaining oil and remaining tofu.
- Step 4Wipe pan with paper towel. Heat remaining oil in pan over medium heat. Cook ginger, stirring, for 30 seconds or until aromatic. Add vinegar mixture and white part of shallot. Simmer, stirring occasionally, for 1 minute or until reduced slightly. Divide noodle mixture among plates. Top with tofu. Drizzle with sauce and sprinkle with remaining shallot.
Kecap manis is a sweet Indonesian soy sauce. Use it as a glaze for roast chicken or add it to meatballs or meatloaf with fresh ginger for an Asian-inspired twist.
- Author: Katrina Woodman
- Image credit: Jeremy Simons & Brett Stevens
- Publication: Taste Magazine