Deep Fried Tofu with Spicy Noodles
Ingredients
- 400g rice noodles
- 2 sachets miso instant soup
- 1 litre boiling water
- Rapeseed oil, for frying
- 1/2 cup tapioca flour
- 1 Tbsp salt flakes
- 400g silken tofu, cut into cubes
- 1/4 cup olive oil
- 1 Tbsp sesame oil
- 2 cloves garlic, minced
- 1 Tbsp ginger, finely grated
- 1 green chili, deseeded and chopped
- 1 Tbsp caster sugar
- 1/3 cup black vinegar
- 1 Tbsp tamari sauce
- 1 bunch chinese cabbage, chopped
- 1 cup broccoli florets, blanched
- Coriander, sea veg and black sesame seeds
Preparation
In a large pot, dissolve the miso instant soup in the boiling water. Add the rice noodles and soak for 10 minutes. Drain and set aside.
Place the tapioca and salt on a large plate and toss to combine. Gently dust the tofu in the mix.
Fill a large wok with about 1cm of rapeseed oil and place over medium heat. Once hot, deep fry the tofu evenly in batches until golden. Keep warm in the oven at about 100C.
Wipe out the wok and heat the olive and sesame oil over high heat. Add the garlic, ginger and chili and cook for 30 seconds. Add the sugar and noodles and cook for 1 minute, tossing to coat. Add the vinegar, tamari and cabbage. Cook until the cabbage is just wilted. Toss in the broccoli and top with tofu, fresh coriander, sea veg and sesame seeds.
Notes
Tofu is versatile, nutritious and a rich source of protein. It is made from dried soya beans that are soaked, milled, strained, heated, and coagulated, similar to cheese production.
Silken tofu can be used in smoothies as a substitute for yoghurt to add texture and protein.
