The black pepper tofu:
1 block (450g) firm tofu
3 tbsp cornstarch, divided
3 tbsp light soy sauce
2 tbsp shaoxing wine
1 tbsp raw sugar
1 tbsp dark soy sauce
2 tsp fresh cracked black peppercorns
1⁄2 cup water
3-4 cloves of garlic, minced
1 spring onion, thinly sliced lengthwise
S & P to taste
Oil for cooking
The tahini sauce:
2 heap tbsp tahini
1 tbsp sriracha sauce
Half a lemon, juiced
1⁄4 cup water
S & P to taste
Other ingredients:
3 servings soba noodles
1-2 avocados, sliced
1 cucumber, grated
2 carrots, grated
1 cup cooked edamame beans
The method:
Pat tofu dry and cut tofu into 1cm square cubes and coat each cube with cornstarch (reserve 1 tbsp cornstarch for the sauce) evenly
In a frying pan, with medium heat, shallow fry tofu until golden brown and transfer onto a plate, set aside
Meanwhile, cook soba noodles according to packet instructions, drain and drizzle with sesame oil and gently toss to prevent sticking
In a mixing jug, combine light soy sauce, shaoxing wine, raw sugar, dark soy sauce, black pepper, water and 1 tbsp cornstarch and mix well.
Return to the pan, with medium-high heat, sauté garlic until fragrant and pour in the sauce mixture and bring to boil and simmer
Add tofu into the pan and toss everything together quickly until the sauce has thickened and the tofu is well coated in the sauce, stir in sliced spring onions
To make the tahini sauce, in a bowl, combine all the ingredients for the sauce and mix well
To serve, in a bowl, place cooked soba noodles with grated carrots & cucumber, avocado, edamame beans, and black pepper tofu. Pour over some tahini sauce and garnish with sliced spring onions.
Recipe created for The Avo Tree by Ting Xu @alittlepositivityeveryday
