Samphire Noodles with Marinated Tofu
A simple but satisfying noodle dish with a Japanese influence and flavours of the sea. Quick to make, it's nutritious, delicious, vegan and can be gluten free too.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
- A large bunch of samphire leaves or about 400g - well washed.
- 200 g soba noodles (make sure they are pure buckwheat if gluten free is required)
- ¼ tsp sea salt
- 350 g firm tofu - cut into 2cm cubes (I used mori-nu silken)
- ½ lemon - juice and zest
- ½ tbsp sesame oil
- ½ tsp miso paste
- 1 tsp mirin
- 1 tsp tamari (or soy sauce of choice)
- 1 tbsp sesame oil
- 1 tsp nori seaweed flakes
- 1 garlic clove - finely chopped
Whisk the marinade ingredients together in a bowl and carefully stir in the tofu cubes until all are covered. Leave for at least five minutes, but the longer the better.
Heat the oil in a large frying pan and fry the tofu over a medium heat for about 6 minutes, turning occasionally.
Add half of the lemon juice and all of the zest to whatever's left of the marinade.
Meanwhile, boil 1.5 litres of water and pour into a large pan. Add the soba noodles and simmer for about 4 minutes until al dante. Drain into a sieve, reserving the water and rinse briefly under a cold tap.
Return the water to the pan and simmer the samphire in it for about 4 minutes or until just tender, but with a bit of a bite left.
Drain and pour into a serving dish along with the soba noodles. Dress with the lemon mixture and toss, adding more tamari if desired.
Top with the tofu pieces.
Soba noodles are usually a mix of wheat flour and buckwheat flour, but are also available as 100% gluten free buckwheat.
This makes three large portions or 4 more modest ones.