Shiso Pesto Soba Noodles with Crispy Tofu
Fresh buckwheat soba noodles are tossed in a vibrant, aromatic shiso pesto and topped with golden crispy tofu for a light yet satisfying spring meal. This Japanese-inspired dish celebrates the bright, herbaceous flavors of the season with a satisfying crunch.
Ingredients
- 300g dried soba noodles
- 400g firm tofu, pressed and cubed
- 3 tablespoons vegetable oil
- 2 tablespoons cornstarch
- 30g fresh basil leaves
- 15g fresh mint leaves
- 2 tablespoons toasted sesame seeds
- 2 cloves garlic
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon maple syrup
- 3 tablespoons vegetable oil for pesto
- 2 green onions, thinly sliced
- 1 tablespoon white sesame seeds for garnish
- Salt to taste
Instructions
Press tofu between paper towels for 10 minutes to remove excess moisture, then cut into 2cm cubes and toss with cornstarch until evenly coated.
Heat 3 tablespoons vegetable oil in a large non-stick pan over medium-high heat. Add tofu cubes in a single layer and fry for 8-10 minutes, turning occasionally, until golden and crispy on all sides. Transfer to a paper towel-lined plate.
Meanwhile, bring a large pot of water to a boil. Cook soba noodles according to package instructions, usually 4-5 minutes. Drain and rinse under cold running water to stop cooking and remove excess starch.
For the shiso-style pesto, combine basil, mint, toasted sesame seeds, garlic, soy sauce, rice vinegar, sesame oil, maple syrup, and 3 tablespoons vegetable oil in a food processor. Blend until smooth, scraping down sides as needed.
Place the cold soba noodles in a large mixing bowl. Add the pesto and toss thoroughly until all noodles are evenly coated.
Divide the dressed soba noodles among four serving bowls. Top each portion with crispy tofu cubes.
Garnish with sliced green onions and white sesame seeds. Serve immediately at room temperature.
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