This pan Asian / fusion / café culture salad is very much my jam in the warmer months. In part inspired by the awesome Soba Noodle salad at Maranui/Queen Sallys with the addition of crispy tofu in a Korean bulgogi sauce . The deep fryer really helps the crispy tofu but I’m sure an air fryer could do the job. The tofu is tossed in flour flavoured with Sichuan peppercorns , if you use rice flour the dish can keep low / gluten free depending on what soy sauce you use.
Ingredients
Tofu sauce:
Bulgogi marinade enough to cover tofu
Kecap Manis to taste
Splash Sesame oil
Tofu Dusting:
Handful of flour
Salt
Sichuan pepper ground
Dressing:
One clove of garlic crushed
5 tablespoons Soy sauce
2 tablespoons Kecap Manis
2 tablespoons ponzu sauce
Splash Sesame Oil
Splash Chili Oil
Juice of 1 lemon
2 rounds of Soba noodles boiled
Assorted veg sliced
1 block of Tofu cubed
1 can of black beans
Spring onion sliced
Coriander sliced
Crispy Tofu-
Combine tofu and dusting ingredients , toss to cover.
Deep fry till golden and crispy on the outside
Combine tofu sauce ingredients and add tofu while hot, allow to cool in the sauce
Salad-
Combine dressing ingredients , taste and adjust as you see fit
Add drained tin of black beans to the cooling noodles and toss the lot with a little soy sauce and sesame oil
Combine noodle / black bean mix and the vegetables and herbs
Add dressing , mix well.
Top with crispy tofu.
Eat either while still luke warm or as a cold salad . Its delicious both ways.
Raise the Dawn 