Honey-soy glazed tofu with soba noodles

Step 1/4

• 200 g firm tofu
• 2½ g ginger
• 1 cloves garlic
• 1½ tbsp honey
• 1 tbsp rice vinegar
• 2 tbsp soy sauce
• 2½ tbsp water
• ¼ tsp chili flakes
• roasted peanut (for garnish)
• scallion (for garnish)

• paper towels
• plate
• knife
• cutting board
• liquid measuring cup

To drain tofu, wrap it with paper or a clean kitchen towel and place on a deep plate. Add a heavy object on top and let sit for approx. 10 min. to remove as much excess water as possible. While the tofu is draining, roughly chop roasted peanuts and scallion, set aside for garnishing. In a measuring cup, grate ginger and garlic. Add honey, rice vinegar, soy sauce, water and chili flakes, mix until well combined.

Step 2/4

• ½ tbsp starch
• salt
• pepper

• bowl (large)

After the tofu has been drained, cut it into thick slices, approx. 1 cm/0.4 in. thick and approx. 4 cm/1.6 in. big. In a big bowl, mix cornstarch with salt and pepper. Add tofu pieces and toss to coat.

Step 3/4

• 1 tbsp vegetable oil

• nonstick pan (large)
• tongs

In a big non-stick frying pan, heat oil over medium-high heat. Add the tofu cubes in a single layer, let them cook until the bottom is golden brown, then turn and fry them on the other side (approx. 5 min. each side). Remove and set aside. In the same pan, add the sauce and let it simmer for approx. 3–5 min., until it thickens. Reserve half of the sauce for the noodles. Add the tofu cubes to the remaining sauce, mix to combine until the tofu is coated with the glaze.

Step 4/4

• 150 g soba noodles
• 75 g snap peas

• pot
• colander

In a pot of boiling water, cook soba noodles according to package instructions. Add sugar snap peas at the end of the cooking time to boil together for approx. 1 min. Then drain both noodles and peas in a colander and rinse under cold water. Add to a bowl, mix with the reserved honey soy sauce. Top with tofu and garnish with peanuts and scallions.

Enjoy your meal!