Teriyaki tofu

Name: Teriyaki tofu
Cook time: 20 min
Yield: 1

with charred edamame and soy soba noodles

Ready in around 20 mins

RECIPE FACT:

People in Japan welcome a new year by eating a bowl of toshikoshi soba in a custom that is more than 400 years old.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

BEFORE COOKING:

Bring a pot of water up to the boil over a high heat.
1. TO PREPARE THE SOBA NOODLES AND VEGETABLES:

Once the water is at a rapid boil, add the soba noodles and cook for 4-5 mins then drain well into a sieve. Using half the carrot, make ribbons by pulling a peeler the full length along the carrot rotating after each peel. Remove the tofu from its packaging and pat dry with a paper towel. Using half the tofu, slice into 2 cm cubes. Sprinkle the cornflour onto a plate and set aside. Thinly slice half of a spring onion.
2. TO COOK THE SOY SOBA NOODLES:

Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the edamame, season with salt and cook for 3-4 mins stirring occasionally to create a char. Add soba noodles and the soy sizzle sauce and cook for 2-3 mins until the sauce is reduced. Add the carrot, sliced green cabbage and toss to combine. Remove from the pan into a serving bowl and cover to keep warm.
3. TO COOK THE TERIYAKI TOFU:

Wipe out the pan, drizzle with oil and place back over a medium-high heat. Coat the tofu in cornflour then add to the pan and cook turning regularly for 3-4 mins until browned. Pour in the teriyaki sauce and cook for 30-60 secs until reduced and sticky.
TO SERVE:

Spoon soy soba noodles and vegetables into a bowl. Top with sticky teriyaki tofu and sprinkle with spring onion.