Stir-fries are loved for their simplicity and health benefits. Sesame-encrusted tofu adds another texture, and will even have traditional meat-lovers coming back for seconds.
Sesame-crusted tofu, soba noodle and vegetable stir-fry
- 60 ml (2 fl oz/1/4 cup) soy sauce, plus extra, to serve
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 180 g (61/4 oz) soba noodles
- 1 tablespoon vegetable oil
- 1 onion, halved and thinly sliced
- 3 garlic cloves, thinly sliced
- 1 tablespoon grated ginger
- 1 bunch broccolini, sliced diagonally
- 100 g (31/2 oz) snow peas, trimmed
- 1 bunch Asian greens (such as bok choy (pak choy), choy sum), trimmed and roughly chopped
- grapeseed oil, for frying
- 500 g (1 lb 2 oz) firm tofu, cut into 3 cm (11/4 inch) chunks
- 2 eggs, lightly beaten
- 200 g (7 oz/11/3 cups) white sesame seeds
In a bowl, mix together the soy sauce, oyster sauce, fish sauces and sugar and set aside.
Bring a saucepan of water to the boil and add the soba noodles. Cook for 3 minutes, then drain and set aside.
To make the sesame-crusted tofu, fill a large heavy-based saucepan with enough vegetable oil so that it is about 4 cm (11/2 inches) deep and place over medium–high heat — the oil is hot enough when a piece of tofu is dropped into the oil and it bubbles furiously. Dip the tofu pieces first in the egg, then roll in the sesame seeds to coat. Deep-fry the tofu, in batches, for 1–2 minutes, or until the sesame seeds are golden. Drain on the paper towel.
Heat the grapeseed oil in a wok or large heavy-based frying pan over medium–high heat. Add the onion, garlic and ginger and cook for 2–3 minutes. Add the broccolini and stir-fry for 1–2 minutes, then add the snow peas, Asian greens and the soy sauce mixture. Stir-fry for a further 2–3 minutes until all to the vegetables are just tender but still firm — they will continue to cook after being removed from the heat. Add the soba noodles and toss to combine. Serve with the sesame-crusted tofu and extra soy sauce.