- 300 grams silken-firm tofu
- 1/4 cup plain flour
- 1 tbsp arrowroot powder (or cornflour)
- 1 heaped tbsp szechuan peppercorns
- 1/2 cup sunflower oil
- 3 spring onions
- Handful coriander leaves
- 200 grams soba noodles
- 1 tbsp sesame seeds
- Sesame oil, to serve
- Prep the veges by finely slicing the spring onions and roughly chopping the coriander. Dry toast the sesame seeds in a pan over a medium heat, tossing continually and removing from the heat once the seeds start to brown. Set aside.
- Grind the szechuan peppercorns, using a mortar and pestle or a spice grinder.
- Combine the flour, arrowroot powder, and ground szechuan pepper in a wide shallow bowl. Cut the tofu into cubes (about the size of a small dice) and toss in the flour mixture until coated on all sides. Heat the sunflower oil in a shallow pan over a medium-high heat. Once the oil is nice add the tofu cubes to the pan in a single layer. Cook for about 5 minutes on each side, or until the cubes are golden. Remove from heat and toss together in a bowl with the spring onion and coriander.
- While the tofu is frying, boil a pot of water and cook soba noodles according to instructions
- When everything is ready, drain the noodles and divide between two bowls, drizzling a splash of sesame oil over the noodles. Top the noodles with the tofu mixture and sprinkle the toasted sesame seeds over the whole lot. Eat immediately.
Source: Highgate Hill Kitchen
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