Sticky tofu with noodles

A simple vegan bowl of noodles and sticky, sesame-coated tofu makes an ideal supper for two. Top with spring onions and cucumber for a stunning stir-fry

Prep:25 mins
Cook:25 mins

Serves 2
Easy

Nutrition per serving

kcal 972
fat 35g
saturates 2g
carbs 113g
sugars 12g
fibre 6g
protein 50g
salt 5.3g

Ingredients

½ large cucumber
100ml rice wine vinegar
2 tbsp golden caster sugar
100ml vegetable oil
200g pack firm tofu, cut into 3cm cubes
2 tbsp maple syrup
4 tbsp brown or white miso paste
30g white sesame seeds
250g dried soba noodles (we used buckwheat)
2 spring onions, shredded, to serve

Method

Using a peeler, cut thin ribbons off the cucumber, leaving the seeds behind. Put the ribbons in a bowl and set aside. Gently heat the vinegar, sugar, 1/4 tsp salt and 100ml water in a saucepan over a medium heat for 3-5 mins until the sugar dissolves, then pour over the cucumbers and leave to pickle in the fridge while you prepare the tofu.
Heat all but 1 tbsp of the oil in a large, non-stick frying pan over a medium heat until bubbles begin to rise to the surface. Add the tofu and fry for 7-10 mins, turning halfway, until the tofu is evenly golden brown. Remove from the pan and set aside on kitchen paper. In a small bowl, whisk together the honey and miso. Spread the sesame seeds out on a plate. Brush the fried tofu with the sticky honey sauce and set aside any leftovers. Coat the tofu evenly in the seeds, sprinkle with a little salt and leave in a warm place.
Cook the noodles following pack instructions, then drain and rinse in cold water. Return the frying pan to the heat, toss the noodles with the rest of the oil, the remaining sauce and 1 tbsp of the cucumber pickling liquid. Cook for 3 mins until warmed through. Divide the noodles between bowls and top with the tofu, bundles of cucumber and the spring onion.