BUCKWHEAT

CHILLI-GINGER PEANUT BUTTER SOBA NOODLES WITH SILKEN TOFU

This slurp-worthy noodle dish will convert those who decry the marvellousness of silky smooth tofu. Blot the tofu gently, as it breaks easily, requiring the careful handling of a poached egg.

PREPARATION TIME: 25 minutes | COOKING TIME: 5 minutes | SERVES: 6

½ cup (140 g/5 oz) crunchy peanut butter

¼ cup (60 ml/2 fl oz) light soy sauce

1 tablespoon red wine vinegar

2 tablespoons vegetable oil

1 small red chilli, deseeded and finely chopped

2 teaspoons finely grated fresh ginger

1 teaspoon sesame oil (optional)

4 garlic cloves, crushed

¼ cup (60 ml/2 fl oz) warm water

50 g (1¾ oz) dried soba noodles

100 g (3½ oz) firm silken tofu

¹ /₃ cup (40 g/1½ oz) thinly sliced spring onions (green onions/scallions)

3 teaspoons toasted sesame seeds

1 Lebanese cucumber, thinly sliced

Put the peanut butter, soy sauce and vinegar in a bowl and blend well. Stir in the vegetable oil, chilli, ginger, sesame oil, if using, and garlic. Add enough of the warm water to blend the mixture into a sauce with the consistency of pouring cream.

Cook the noodles fully according to the instructions on the packet. Drain well and divide between serving bowls. Blot the tofu with paper towel and roughly break up with a fork. Spoon the sauce over noodles and top with spring onions, sesame seeds, cucumber and tofu.

TIP When buying soba noodles, check the packet to make sure they are made from only buckwheat flour. To prevent the noodles from sticking together when cooked, dump them in a big bowl of cold water and drain.