Sesame crusted tofu with noodles, seaweed and sea beet
250g plain tofu
- 4 tbsp shoyu
- 2 tbsp maple syrup
- 2 garlic cloves, grated
- 2 tbsp three cornered leek, sliced
- Thumb size piece of fresh ginger root, peeled and grated
- red chilli, deseeded and chopped
- 50g cornflour
- 3 tbsps white sesame seeds
- 1 tsp chilli flakes
- sunflower oil for shallow frying
1 pkt of udon noodles (cook as instructed on the packet)
- 2 tablespoons soy sauce
- 2 tablespoons maple syrup
- 1 tablespoon rice wine vinegar
- 1 tablespoon mirin
- 1 tablespoon sweet white miso
- 1 tablespoon sesame oil
- Large handful of laver seaweed (or other seaweed)
- 200ml Rice wine vinegar
- 200ml water
- Large handful of sea beet
Place the laver seaweed into a bowl with rice wine vinegar and water and leave to pickle for an hour or two.
Slice the tofu horizontally, then cut diagonally into 8 triangles. Place the tofu in a shallow dish.
Mix together the marinade and pour over the tofu. Leave the tofu to marinade for at least an hour, turn the tofu half way through so that it marinated evenly.
Make the dressing by mixing all the dressing ingredients together in a bowl and whisk to combine thoroughly.
Mix together the tofu crust ingredients. Take the tofu pieces one at a time and dip into the mix so that the crust sticks to all sides. Shallow fry the tofu, until crisp. Set aside.
Strain the marinade and keep to pour over the noodles with the dressing.
Whilst the tofu is cooking bring 2 large pans of water to the boil. Salt the water and add the sea beet to one and the noodles to the other. Cook for a few minutes until both are soft.
Strain the noodles; add a drizzle of sesame oil to stop the noodles sticking. Mix through the noodles.
Pour the miso dressing onto the noodles and mix together until all the noodles are coated. Strain the laver seaweed from the pickling liquid and add to the noodles. Mix to combine.
Place some noodles & seaweed into a bowl. Place some of the cooked seabeet on top of the noodles. Lie the tofu pieces across the sea beet. Pour over the remains of the marinade. Serve.