Salt and pepper tofu with soba noodles

Enjoy the fresh, wholesome taste of Asia with this sensational salt and pepper tofu with soba noodles dish - a quick and flavoursome dinner idea!

  • 5 mins preparation
  • 15 mins cooking
  • Serves 2
  • Print


Salt and pepper tofu with soba noodles
  • 300 gram block medium tofu
  • 1 tablespoon sesame oil
  • 1 tablespoon rice flour
  • 1 tablespoon sesame seeds
  • 1 teaspoon ground white pepper
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon sea salt
  • 180 gram soba noodles
  • 170 gram asparagus trimmed, halved crosswise on the diagonal
  • vegetable oil, for shallow frying
  • 1/3 cup (80ml) terryaki sauce
  • 1 medium lebanese cucumber (170g), halved lengthwise and crosswise, seeds removed, thinly sliced
  • 1 green onion, sliced thinly
  • 1/2 teaspoon sesame oil, extra


Salt and pepper tofu with soba noodles
  • 1
    Line a plate with paper towel. Place tofu on top, place another piece of paper towel and a plate on top of tofu. Stand for 10 minutes to drain.
  • 2
    Meanwhile, place sesame oil on a small plate. Combine flour, sesame seeds, pepper and salt in a small shallow bowl.
  • 3
    Bring a medium saucepan of water to the boil; cook noodles for 1 minute. Add asparagus to noodles; cook for a further 3 minutes or until tender. Drain.
  • 4
    Cut tofu into 6 cubes; lightly coat each cube in sesame oil, then coat in rice flour mixture.
  • 5
    Heat 1.5cm oil in a small frying pan over medium heat. Shallow-fry tofu, in two batches, for 2 minutes each side until golden.
  • 6
    Meanwhile, warm teriyaki sauce in same medium pan over medium heat. Add noodles, asparagus and cucumber to pan; stir until warmed through.
  • 7
    Divide noodle mixture between bowls. Top with tofu and onion; drizzle with extra sesame oil to serve.

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