Crispy Tofu ‘n’ Soba Salad

Crispy Tofu ‘n’ Soba Salad
17/04/2015 Green Common

Crispy Tofu 'n' Soba Salad

Cindy Lam

SERVINGS: 1 Person
PREPARATION TIME: 15-20 Min
COOKING TIME: 2 Min
DIFFICULTY: Medium

INGREDIENTS

  • 1/2 block hard tofu, cubed
  • 1 bowl greens
  • 5 cherry tomatoes, halved
  • 100g soba, cooked according to package label
  • 1 handful chopped spring onion
  • 1 clove garlic, finely chopped
  • 1 chili, deseeded, finely chopped
  • 1/2 fresh lemon juice
  • 1 egg, whisked and seasoned
  • 1/4 cup soy sauce
  • 2 tbsp honey
  • 1/2 cup breadcrumbs
  • 1 tbsp sesame seeds
  • extra-virgin olive oil
  • 2 tbsp sesame oil

INSTRUCTIONS

Instructions for the dressings:

  1. Add soy sauce, chopped garlic, chopped chili, lemon juice and honey to a saucepan on low heat
  2. Remove the sauce from heat after 1-2 minutes when it is warm and caramelized
  3. Set a little aside for coating the tofu cubes and for the rest, add chopped spring onion, sesame seeds, sesame oil, and olive oil as salad dressing

Instructions for the crispy tofu:

  1. Dip the tofu cubes into the sweet soy sauce mixture
  2. Follow by dipping the tofu cubes into the egg mixture
  3. Transfer the cubes to coat with the breadcrumbs
  4. Get a saucepan and add a generous amount of olive oil on medium heat
  5. Fry the tofu cubes until they are golden crisp
  6. Transfer to the plate when all of the tofu cubes are cooked

Instructions for the salad:

  1. Add greens, tomatoes and cooked soba* to a plate
  2. Add the crispy tofu and garnish with spring onions and chopped chili on top
  3. Drizzle the sweet and spicy dressing and serve
  4. *Soba retains its texture if we soak and rinse the steamy hot cooked soba with cold water so the noodles won’t turn soggy

份量: 1 人份
準備時間: 15-20 分鐘
烹飪時間: 2 分鐘
難度: 中等

成分

  • 1/2 塊硬豆腐, 切方
  • 1 碗蔬菜
  • 5 車厘茄,對半切開
  • 100g 蕎麥麵, 根據包裝指示煮熟
  • 1 把蔥,剁碎
  • 1 塊蒜辦,剁碎
  • 1 辣椒, 去籽,剁碎
  • 1/2 新鮮檸檬汁
  • 1 雞蛋, 打散并調味
  • 1/4 杯醬油
  • 2 湯匙 蜜糖
  • 1/2 杯 麵包糠
  • 1 湯匙 芝麻
  • 特級初榨橄欖油
  • 2 茶匙 香油

做法

醬汁:

  1. 將醬油,蒜末,辣椒碎,檸檬汁及蜜糖放入平底鍋,小火
  2. 1-2分鐘后,待醬汁微微焦化,將醬汁撈出
  3. 將醬汁取出一部分備用,將蔥段,芝麻,香油及橄欖油倒入剩餘的醬汁中。

酥脆豆腐:

  1. 將豆腐塊放入甜醬油混合汁中
  2. 再將豆腐移出后,裹滿蛋漿
  3. 將裹滿蛋漿的豆腐再裹滿麵包糠
  4. 加橄欖油(足夠多)與平底鍋中,中火預熱
  5. 豆腐塊放入煎炸至金黃色
  6. 將炸完的豆腐盛出,裝盤

沙律:

  1. 將蔬菜,番茄及煮熟的蕎麥面置于盤中
  2. 加入炸好的酥脆豆腐餅用洋蔥和辣椒碎置于頂部點綴
  3. 混入調好的醬汁即可食用
  4. *若將冒著熱氣的熟蕎麥麵浸入冷水,并瀝乾,則蕎麥麵口感將更好。