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  • The Australian Women’s Weekly Food

    Easy-breezy summer dinners

    Dec 06, 2021 5 minutes

    Salt & pepper tofu with soba noodles

    PREP + COOK TIME 20 MINUTES SERVES 2

    300g block medium tofu
    1 Lebanese cucumber (130g)
    1 tablespoon sesame oil
    1 tablespoon rice flour
    1 tablespoon sesame seeds
    1 teaspoon ground white pepper
    ½ teaspoon freshly ground black pepper
    ½ teaspoon sea salt
    180g soba noodles
    170g asparagus trimmed, halved diagonally crossways
    vegetable oil, for shallow-frying
    ⅓ cup (80ml) teriyaki sauce
    1 green onion, sliced thinly
    ½ teaspoon sesame oil, extra

    1 Line a plate with paper towel. Place tofu on lined plate, then place another piece of paper towel and a plate on top of tofu. Stand for 10 minutes to drain excess moisture from tofu.

    2 Halve cucumber lengthways, then halve crossways; discard seeds, then slice thinly lengthways into thin strips. Reserve until required.

    Meanwhile, place sesame oil on a small

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