vegetarian soba tofu

in love with crispy tofu and love it even more knowing that it is not deep fried..

This dish might take a little bit of time to pan fry the tofu cubes but it is worthwhile because the crispy tofu blends really well with soba and fresh greens.  

Ingredients: (for one person)

1/2 block hard tofu, cubed

1 bowl greens

5 cherry tomatoes, halved

100g soba, cooked according to package label 

1 handful chopped spring onion

1 clove garlic, finely chopped

1 chili, deseeded, finely chopped

1/2 fresh lemon juice

1 egg, whisked and seasoned

1/4 cup soy sauce

2 tbsp honey

1/2 cup breadcrumbs

1 tbsp sesame seeds

extra-virgin olive oil 

2 tbsp sesame oil 

Instructions for the dressings:  1) Add soy sauce, chopped garlic, chopped chili, lemon juice and honey to a saucepan under low heat  2) Remove the sauce from heat after 1-2 minutes when it is warm and caramelized  3) set a little aside for coating the tofu cubes and for the rest, add chopped spring onion, sesame seeds, sesame oil, and olive oil  as salad dressing.  


Instructions for crispy tofu:  1) Dip the tofu cubes into the sweet soy sauce mixture  2) Dip the tofu cubes into the egg mixture  3) Transfer the cubes to coat with the breadcrumbs 4) Get a saucepan and add a generous amount of olive oil under medium heat  5) fry the tofu cubes until they are golden crisp.  6) Transfer to the plate when all sides are cooked


Instructions for the salad:  1) Add greens, tomatoes and cooked soba* to a plate  2) Add the crispy tofu and garnish with spring onions and chopped chili on top  3) Drizzle the sweet and spicy dressing and serve


* Soba retains its texture if we soak/rinse the steamy hot cooked soba in cold water so the noodles won't turn soggy.