Sesame Tofu Noodles

• Tofu(400 g)
• Soba Noodles(250 g)
• Cabbage(250 g)
• Spinach(120 g)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Soy sauce(4 tbsp)
• Peanut butter(2 tbsp)
• Sesame oil(1 tbsp)
• Rice Vinegar(1 tbsp)
• Honey(1 tbsp)
• Chili flakes(½ tsp)optional
• Cornflour(2 tbsp)
• Rapeseed Oil(3 tbsp)
• Sesame seeds(1 tbsp)
• Green Onions(3)

Method

1. 1

   Pat the {Tofu} dry and tear or cut into bite-size pieces. Thinly slice the {Cabbage}, roughly chop the {Spinach}, mince the {Garlic}, grate the {Ginger}, and slice the {Scallions}. Toss the tofu with {Cornstarch}, {salt}, and {Black pepper} until lightly coated.

   ~10 min

2. 2

   Whisk together the {Soy sauce}, {Peanut butter}, {Sesame oil}, {Rice Vinegar}, {Honey}, and {Chili flakes} in a bowl with 3 tbsp hot water until smooth.

3. 3

   Cook the {Soba Noodles} in boiling water according to the pack until just tender, then drain and rinse briefly under cold water to stop the cooking.

   ~5 min

4. 4

   Heat 2 tbsp of the {Vegetable oil} in a large frying pan or wok over medium-high heat. Add the tofu and cook for 6–8 minutes, turning a few times, until golden and crisp on most sides.

   ~8 min

5. 5

   Add the remaining 1 tbsp {Vegetable oil}, then stir-fry the {Cabbage}, {Garlic}, and {Ginger} for 2 minutes. Add the {Spinach} and cook for 1 minute until just wilted.

   ~3 min

6. 6

   Add the drained noodles and sauce to the pan. Toss for 1–2 minutes until the noodles are glossy and evenly coated, then scatter over the {Sesame seeds} and {Scallions} to serve.

   ~2 min