Cambodian Style Pepper Tofu & Noodles

START WHERE YOU ARE, USE WHAT YOU HAVE, DO WHAT YOU CAN. Arthur Ashe


This is simple to prepare, ideal for a midweek dinner. So much more than the sum of its parts, this ticks all the boxes. Punchy, zesty, and slippery…

Ingredients:


300g Block Firm Tofu, pressed

1 tbsp Black Peppercorns

3 Tbsp Dark Soy Sauce

1 tbsp Palm Sugar

2 Limes, juiced

1 Green Finger Chilli, sliced

1 tbsp Rapeseed Oil

1 tbsp Sesame Oil

200g Purple Sprouting Broccoli

100g Courgettes, spiralised

200g Soba Noodles, cooked according to pack instructions.

Fresh Herbs, Lime Wedges & Roasted Peanuts to serve

Method:


1. In a dry pan, gently toast the peppercorns for 2-3 minutes or until just smelling fragrant. Allow to cool a little then grind to a coarse rubble. Mix with the soy, sugar, lime, and chilli.

2. Slice the tofu in half and cover with the peppercorn mixture. Allow to marinade while you continue.

3. Add the rapeseed oil to a sauté pan and sauté the broccoli and courgettes until just tender.

4. Preheat the grill to high and grill the tofu both sides until cooked. Pour any residual marinade into the courgettes and toss through with the noodles.

5. Serve the noodle mixture on two plates, topped with a slice of tofu, peanuts, herbs and lime wedges to squeeze over.