You will need: One portion of soba noodles, half a block of tofu (I used a fancy one from Taifun with almonds and sesame seeds but you can use any kind), a carrot, half an onion, a pepper (I used half a red pepper and half a yellow just to make it look more jazzy), sesame seeds, soy sauce, sesame oil, sunflower oil and rice vinegar.
- Cook the soba noodles in a separate saucepan according to the packs instructions, then drain in a colander and immediately run under cold water. Put the noodles back in the pan and toss in a little sesame oil.
- Cut the tofu into cubes, heat a bit of sunflower oil in a wok and place the tofu in. Stir fry until the tofu is starting to brown on all sides, being careful not to break it, then turn down the heat and add a splash of soy sauce. The pan will go a bit crazy so quickly stir so the tofu doesn't stick to the pan or burn, then take off the heat, put the tofu on some kitchen roll and set aside.
- Chop the vegetables, heat some sunflower oil in the same wok, add the veg and stir fry until it starts to soften. Add a splash of soy sauce, a handful of sesame seeds and the tofu and stir fry for a bit longer. Then take off the heat, set aside on a plate and cover so it doesn't lose heat.
- Using the same wok again, add a splash of soy sauce, sesame oil, rice vinegar and water and heat slightly. Then add the soba noodles and stir until they are coated in the mixture and heated through.
- Place the noodles onto a plate and top with the tofu, sesame seeds and vegetable mixture. If you like you can add a bit more soy sauce or sesame oil.
This recipe makes quite a big portion but I like food so what can you do. If you actually make this or something similar, or have any suggestions for improvements, let me know!