Easy recipe for sticky tofu in sesame seeds, served with noodles and zucchini salad.
Course Main Course
Prep Time 25minutes
Cook Time 25minutes
Total Time 50minutes
100mlrice wine vinegar
2tbspgolden caster sugar
200gfirm tofu(cut into small cubes)
4tbspbrown or white miso paste
Cut thin ribbons out off the zucchini (use a peeler). Put the ribbons into a bowl and set aside. Gently, heat the vinegar, sugar, 1/4 tsp salt and 100 ml water in a small saucepan over a medium heat for 3-5 minutes, allowing the sugar to dissolve, then pour over the zucchini and leave to pickle in the fridge while you prepare the tofu.
Save about 1 tbsp of oil, then heat the rest of it in a large frying pan. Make sure the oil is really hot, then add the tofu and fry for about 7-10 minutes, turning it around to ensure it's golden brown. Remove from the frying pan and set aside on a kitchen paper.
In a small bowl, mix together maple syrup and miso, until well combined. Spread the sesame seeds out on a plate. Cover fried tofu with the sticky maple and miso mixture (save any leftovers). Coat the tofu evenly in the seeds, sprinkle with a little salt and leave in a warm place.
Cook the noodles according to a package instructions, then drain and rise in a cold water. Return to a frying pan to the heat, toss the noodles with the reserved 1 tbsp of oil, any remaining sauce and 1 tbsp of the liquid from zucchini pickle. Cook for a couple of minutes until warmed through. Divide the noodles between two bowls, top with the tofu, pickled zucchini and the spring onion. Enjoy!
You can swap zucchini for cucumber or carrots (radish will work quite well too).
If you don't have any golden caster sugar, white will be fine too.
Soba noodles can be swapped for any other type of noodles