Print

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.
Course Main Course
Cuisine Japanese
Keywords foraging, gluten-free, noodles, samphire, tofu
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3
Author Choclette

Ingredients

  • 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

Marinade

  • 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

Instructions

  1. 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.
  2. Heat the oil in a large frying pan and fry the tofu over a medium heat for about 6 minutes, turning occasionally.
  3. Add half of the lemon juice and all of the zest to whatever's left of the marinade.
  4. 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.
  5. 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.
  6. Drain and pour into a serving dish along with the soba noodles. Dress with the lemon mixture and toss, adding more tamari if desired.
  7. Top with the tofu pieces.

Recipe Notes

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.