and receive exclusive recipes and my latest vegan dishes and news.
Crispy tofu on a bed of soba noodles and a tomato pesto sauce
Crispy tofu ingredients:
- 200G medium to firm tofu
- Soy sauce
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- A few drops of Tabasco sauce
Tomato pesto ingredients:
- 50 pine nuts
- 14 capucine capers
- 6 sundried tomatoes
- 1/2 tsp mince garlic
- 2 tsp tomato paste
- 1/3 cup water
- Salt (to taste)
- Soba noodles
Start making the pesto by putting all ingredients into a blender (maybe squeeze some of the oil out of the sun-dried tomatoes, otherwise it will get too oily) and blend until you get a smooth mix (this will be more liquid than normal pestos). You might have to add a bit more water for it to blend well. Season to taste with a bit of salt if necessary (I found my capers were salty enough).
Then pour soy sauce into a small bowl and add all crispy tofu ingredients apart from the tofu and flour to make the marinade. Stir with a spoon. Press water out of your tofu(check out my post) so it can absorb flavours better. Cut your tofu into medium size cubes. Put some flour on plate. Now dunk your tofu cubes into the marinade and make sure it's covered on all sides with marinade. Then move over to the plate with flour and coat with flour. Heat up some oil in a pan and fry your tofu until it gets a crispy coating; be careful not to burn it.
In the meantime cook the soba noodles in boiling water (normally that takes 5 minutes) and heat up your tomato pesto.
If you are making a starter for your guests, serve the crispy tofu on small beds of soba noodles and add some pesto next to it. Don't pour the pesto on the tofu as it will otherwise lose it's crispiness. Enjoy!
If you like soba noodles, try this delicious Soba noodle stir fry dish.
More Vegan Soups, Starters & Sandwiches recipes