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Fried tofu noodle salad with miso sesame dressing
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3 tbsp white sesame seeds, toasted, plus extra for sprinkling
3 tbsp toasted sesame oil
2½ tbsp Miso Tasty White Miso Paste
2½ tbsp soft brown sugar
1½ tbsp Cooks’ Ingredients Japanese Rice Vinegar
280g pack The Tofoo Co. Naked Tofu
150g soba or udon noodles
8 radishes, finely sliced
4 salad onions, finely shredded
1 small carrot, peeled and cut into fine slivers
80g sugar snaps, cut in half
1. Use a pestle and mortar or spice grinder to roughly grind the toasted sesame seeds. Add to a small bowl with 2 tbsp sesame oil, the miso, sugar, rice vinegar, a pinch of salt and 2 tbsp water. Mix until the sugar has dissolved.
2. Cut the tofu into 2cm cubes, pat dry with kitchen paper and season with pepper. Heat the remaining 1 tbsp toasted sesame oil in a frying pan and fry the tofu for 2-3 minutes until crisp and golden on all sides.
3. Cook the noodles according to pack instructions. Drain and rinse under cold water. Once cool, drain again. Tip the noodles into a bowl, add 4 tbsp of the sesame and miso dressing and toss until evenly coated.
4. Divide the noodles between 2 shallow bowls. Arrange the vegetables on top, then scatter over the tofu. Drizzle with the remaining dressing and sprinkle with sesame seeds.
To toast sesame seeds, heat a heavy-based pan over a medium heat and add the seeds, stirring frequently until they just start to turn golden. They burn quickly, so watch them carefully.
Typical values per serving:
This recipe was first published in July 2020.