Amanda Laird: Soba noodles with Sichuan fried tofu, greens and sesame

Soba noodles with Sichuan fried tofu, greens and sesame. Picture / Babiche Martens

Serves 2

150g soba noodles
150g silken tofu
1 tsp Sichuan pepper, roughly ground in a pestle and mortar
Cornflour
2 Tbsp vegetable oil
1 bunch gai larn, rinsed and trimmed of any tough stalks
1 Tbsp toasted sesame seeds
Sea salt

DRESSING

1 tsp sesame oil
1 tsp fresh ginger, finely diced
2 Tbsp rice wine vinegar
1 Tbsp mirin

1. Bring plenty of water to boil in a large pot. Gradually add the soba, stirring to prevent them sticking together. Cook until tender, drain and rinse. To reheat, dip briefly into boiling water then out into heated bowls.

2. Combine cornflour and pepper. Cut tofu into cubes, dust lightly with cornflour and set aside. In a wok or frypan, heat the oil and when a shimmer is obvious on the surface of the oil, drop in the tofu. When coloured, turn over and cook the other side.

3. Remove the tofu from the pan and add the gai larn and sesame. Stir for a minute or until the gai larn has wilted, then remove.

4. Combine the noodles with the greens and sesame in serving bowls. Stir the dressing ingredients, season with salt if necessary then spoon over the noodles.