Earth to Table

Crispy Tofu with Green Tea Noodles

Serves: 1

22g green tea soba noodles Extra-virgin olive oil or avocado oil, to cook & dress 250g silken tofu, drained on paper towel & cut into cubes 90g panko crumbs or rice crumbs 1 tbsp gluten-free cornflour or potato starch 60mL olive oil Sea salt & white pepper Nori or shiso leaves, to garnish 1 spring onion, sliced

Dressing

2 tbsp tamari 2 tbsp rice vinegar 2 tbsp water 1 tsp pure maple syrup ½ tsp sesame oil 2 tsp sesame seeds, toasted

Cook soba noodles in saucepan of boiling water according to packet instructions until tender. Drain, then rinse under cold water and transfer into bowl. Toss with ½ tsp olive oil to coat then set aside until required.

Carefully coat tofu in combined panko crumbs and cornflour.

Shallow-fry tofu in 60mL olive oil until golden on all sides, about 5–6 mins.

Drain on paper towel and season with a pinch of sea salt.

Arrange fried tofu and noodles on serving dish.

Combine dressing ingredients and spoon dressing over noodles.

Garnish with nori or shiso leaves and spring onion.