Soba noodles with Sichuan fried tofu, greens and sesame
( SERVES 2 )

Viva 27/9/2006

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Amanda Laird

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150 g	Soba noodles
150 g	Tofu, (silken)
1 tsp	Ground sichuan pepper
1	Cornflour
2 tbsp	Vegetable oil
1 bunch	Gai lan, (rinsed and trimmed of any tough stalks)
1 tbsp	Toasted sesame seeds
1	Sea salt

Bring plenty of water to boil in a large pot. Gradually add the soba, stirring to prevent them sticking together.
Cook until tender, drain and rinse. To reheat, dip briefly into boiling water then out into heated bowls.
Combine cornflour and pepper. Cut tofu into cubes, dust lightly with cornflour and set aside.
In a wok or frypan, heat the oil and when a shimmer is obvious on the surface of the oil, drop in the tofu. When coloured, turn over and cook the other side.
Remove the tofu from the pan and add the gai larn and sesame. Stir for a minute or until the gai larn has wilted, then remove.
Combine the noodles with the greens and sesame in serving bowls. Stir the dressing ingredients, season with salt if necessary then spoon over the noodles.

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