Seared Sesame Tofu with Noodle Salad
Quick as a flash meals from all over the world.
Serves: 2, Preparation time: 30 minutes, Method: Easy
1) Firm Tofu – 400 g (I like Mori-Nu available at gourmet stores)
2) sesame seeds – 1tbsp
3) red chili – 1 (deseeded and chopped)
4) soy sauce – 2 tbsp (try Kikkoman)
5) caster sugar – 2 tbsp (try Tate and Lyle)
6) rice vine vinegar – 2 tbsp (I prefer Clearspring)
7) noodles – 200 g
8) sesame oil – 1 tbsp (pick Lee Kum Kee)
9) spring onions – 4, finely chopped
Wrap the tofu in heavy layers of kitchen paper, then press gently to remove as much excess water as possible. Repeat a couple of times. Slice the tofu halfway, horizontally into 2 flat pieces. Sprinkle with the sesame seeds.
Now mix the chili with soy sauce, sugar, vinegar and 1 tbsp of water. Cook the noodles in salted boiling water until al dente and drain. To impart more flavor, sauté the noodles in 1 tbsp sesame oil, 1 tbsp chopped garlic, 1 tbsp chili flakes and a pinch of black pepper before topping with the tofu and dressing.
Heat a frying pan with the sesame oil until very hot. Sear the tofu for about 2 minutes on each side or until golden and crisp. Put the noodles on two plates, top with the tofu and pour the dressing over both. Finish with chopped spring onions.
PER SERVING 4,200 calories, protein 20.5 g, carbs 52.5 g, fat 16.5 g, saturated fat 2.5 g, fiber 2.2 g, salt 4.16 g