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.
Bulgogi marinade enough to cover tofu
Kecap Manis to taste
Splash Sesame oil
Handful of flour
Sichuan pepper ground
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
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
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.