Creamy Tofu, Miso and Sesame Noodle Pasta

Ingredients

• 300 g soba noodles
• 400 g firm tofu
• 2 tbsp white miso paste
• 3 tbsp tahini
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 4 spring onions
• 2 garlic cloves

Method

1. 1

   Press the tofu between two pieces of kitchen roll with a heavy weight for 10 minutes to remove excess moisture, then cut into cubes.

2. 2

   Cook the soba noodles according to packet instructions. Reserve 150ml of the cooking water, then drain and rinse briefly under cold water.

3. 3

   Whisk together the miso paste, tahini, soy sauce, sesame oil, crushed garlic, and 100ml of the noodle cooking water until a smooth, creamy sauce forms.

4. 4

   Dry-fry the tofu cubes in a non-stick frying pan over a high heat for 3–4 minutes per side until golden and crisp.

5. 5

   Toss the noodles through the miso-tahini sauce, adding more cooking water to loosen if needed.

6. 6

   Serve topped with the crispy tofu and sliced spring onions.