This super fast noodle dish is inspired by a delicious and game-changing salad that is in Heidi Swanson’s Super Natural Every Day. The salad combines cavelo nero with flaked coconut, which is then roasted in an oven with a tamari sesame glaze. I’ve used this unique and delicious flavour combination as the basis for this soba noodle dish, with a teriyaki sauce and crispy fried tofu. It sounds unusual, but it just works. I urge you to give it a go!
This week I am up on the Sunshine Coast getting a bit of sun and escaping the awful weather we are having in Melbourne. It’s been really nice to relax at my parent’s place whilst I’ve been up here. I wanted to take a moment to talk about the plate in the first photo after the jump below (with the tofu on it). It is a beautiful vintage plate that my late paternal grandfather bought whilst visiting Japan in the 1940s. My parents have a wonderful and eclectic crockery and silverware collection, some inherited from my grandparents and some bought from well made and interesting brands. A love of quality china runs in the family, and I am no exclusion. Eating from a beautiful piece of craftsmanship is such a pleasure, and it was really lovely to use some of them in my photography whilst I’ve been up here. Xx
Teriyaki Tofu Soba Noodles with Kale and Coconut
This super fast noodle dish is moderatly spicy for a chilli wuss like me. You can up the amount of chilli flakes or serve with your favourite chilli sauce to push it to the next level. Soba are usually made from a mix of buckwheat and wheat flour, so make sure you get 100% buckwheat soba if you are gluten intolerant. As this dish comes together quickly, make sure you have all the ingredients prepped before starting to cook.
Prep time: 10 min
Cook time: 10 min
Teryiaki Tofu Soba Noodles with Kale and Coconut
40ml | 2 tbls tamari (gf if needed)
20ml | 1 tbls mirin
20ml | 1 tbls fresh lemon juice
1 tbls coconut sugar
20g | 1/4 cup coconut flakes
350g extra firm tofu, patted dry and cut into 2cm cubes
40ml | 2 tbls coconut oil
300g soba noodles (** see recipe note)
20g | a thumb size piece of fresh root ginger, grated
2 large garlic cloves, thinly sliced
1 tsp dried red chilli flakes (+ more if desired)
120g | 2 handfuls cavelo nero (tuscan or lacinato kale), thick stems/veins discarded and leaves roughly chopped
Salt and black pepper, to taste
Lemon wedges, to serve
In a small bowl, make the teriyaki sauce by combining the tamari, mirin, lemon juice and sugar. Stir till sugar is mostly dissolved and set aside.
Bring a large pot of water to boil and cook the soba noodles as per packet instructions. Drain in a colander, lightly rinse with cool water to remove excess starch, and drain well again.
Whilst the noodles are cooking, toast the coconut in a fry pan over medium heat till fragrant and starting to brown – 1 min. Remove from pan and set aside.
In the same pan over medium heat, fry the tofu in the coconut oil till crispy and golden – 5 min. Do your best to turn the tofu to cook all sides. Remove tofu and return pan to stove.
Using the same oil, fry the garlic, ginger and kale for a couple of minutes till kale is softened. Return the tofu to the pan and pour over the teriyaki sauce. Cook for a moment and then remove from heat. Add the coconut and noodles and toss gently with a pair of tongs. Taste and season, if desired. Serve immediately with fresh lemon wedges on the side. Best eaten at once.