Smacked cucumber pickles
These Sichuan pickles are broken into pieces, then tossed in a tangy soy, vinegar and chilli oil dressing - a refreshing accompaniment to rich Asian main courses
Sticky tofu with noodles
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- ½ large cucumber
- 100ml rice wine vinegar
- 2 tbsp golden caster sugar
- 100ml vegetable oil
- 200g pack firm tofucut into 3cm cubes
- 2 tbsp maple syrup
- 4 tbsp brown or white miso paste
- 30g white sesame seeds
- 250g dried soba noodles(we used buckwheat)
- 2 spring onionsshredded, to serve
Nutrition: per serving
- kcal972
- fat35g
- saturates2g
- carbs113g
- sugars12g
- fibre6g
- protein50g
- salt5.3g
Method
step 1
Using a peeler, cut thin ribbons off the cucumber, leaving the seeds behind. Put the ribbons in a bowl and set aside. Gently heat the vinegar, sugar, 1/4 tsp salt and 100ml water in a saucepan over a medium heat for 3-5 mins until the sugar dissolves, then pour over the cucumbers and leave to pickle in the fridge while you prepare the tofu.
step 2
Heat all but 1 tbsp of the oil in a large, non-stick frying pan over a medium heat until bubbles begin to rise to the surface. Add the tofu and fry for 7-10 mins, turning halfway, until the tofu is evenly golden brown. Remove from the pan and set aside on kitchen paper. In a small bowl, whisk together the honey and miso. Spread the sesame seeds out on a plate. Brush the fried tofu with the sticky honey sauce and set aside any leftovers. Coat the tofu evenly in the seeds, sprinkle with a little salt and leave in a warm place.
step 3
Cook the noodles following pack instructions, then drain and rinse in cold water. Return the frying pan to the heat, toss the noodles with the rest of the oil, the remaining sauce and 1 tbsp of the cucumber pickling liquid. Cook for 3 mins until warmed through. Divide the noodles between bowls and top with the tofu, bundles of cucumber and the spring onion.
