Panko and sesame crusted tofu noodle salad

Recipes / Vegetarian

This hearty meat-free noodle dish is ready in 30 minutes.

Recipe «Panko and sesame crusted tofu noodle salad» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 180g soba noodles, 1 large carrot, peeled, cut into matchsticks, 150g snow peas, trimmed, thinly sliced diagonally, 2 tbsp Obento Japanese Rice Wine Vinegar, 2 tbsp tamari , 1 tbsp kecap manis, 500g firm tofu, 25g panko breadcrumbs , 55g sesame seeds, 1/2 tsp dried chilli flakes, 2 1/2 tbsp peanut oil, 4cm piece fresh ginger, peeled, cut into matchsticks, 2 green shallots, thinly sliced diagonally.

Ingredients:

  • 180g soba noodles 
  • 1 large carrot, peeled, cut into matchsticks 
  • 150g snow peas, trimmed, thinly sliced diagonally 
  • 2 tbsp Obento Japanese Rice Wine Vinegar 
  • 2 tbsp tamari 
  • 1 tbsp kecap manis 
  • 500g firm tofu 
  • 25g panko breadcrumbs 
  • 55g sesame seeds 
  • 1/2 tsp dried chilli flakes 
  • 2 1/2 tbsp peanut oil 
  • 4cm piece fresh ginger, peeled, cut into matchsticks 
  • 2 green shallots, thinly sliced diagonally 

Instructions

  1. Cook noodles in a large saucepan of boiling water for 2 minutes, adding carrot and snow peas in the last minute of cooking time. Drain. Refresh under cold running water.
  2. Whisk vinegar, tamari and kecap manis in a bowl. Use a sharp knife to cut tofu into 1cm-thick slices. Pat dry with paper towel. Combine breadcrumbs, sesame seeds and chilli flakes on a plate. Dip tofu, 1 piece at a time, in vinegar mixture, shaking off any excess. Dip in breadcrumb mixture, pressing to coat.
  3. Heat 1 tbs of the oil in a non-stick frying pan over medium-low heat. Cook tofu, in 2 batches, turning, for 2 minutes or until golden. Drain on paper towel. Repeat with 1 tbs remaining oil and remaining tofu.
  4. Wipe pan with paper towel. Heat remaining oil in pan over medium heat. Cook ginger, stirring, for 30 seconds or until aromatic. Add vinegar mixture and white part of shallot. Simmer, stirring occasionally, for 1 minute or until reduced slightly. Divide noodle mixture among plates. Top with tofu. Drizzle with sauce and sprinkle with remaining shallot.