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20 • mins • prep • 25 • mins • cook
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4 • people
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Black Tahini Noodles

5/5 (1)



  • Step 1.

    Cook the soba noodles according to the packet instructions. Reserve a quarter cup of the cooking liquid, then drain the noodles and rinse in cold water.

  • Step 2.

    For the crispy panko coated tofu, combine white flour, 3 tbsp water, salt, and pepper in a small bowl to make a thick batter, adding extra water if necessary. Dip the tofu into the batter, then coat in the panko breadcrumbs.

  • Step 3.

    Heat a thin layer of oil in a medium frying pan. Shallow fry the tofu for 1-2 minutes on each side or until crispy and golden brown. Drain on a paper towel.

  • Step 4.

    For the pan-fried broccoli. Heat a large frying pan to medium-high heat. Drizzle with extra virgin olive oil. Add broccoli and cook until tender. Season with salt and pepper. Remove from the pan and set aside.

  • Step 5.

    In the same pan, add another drizzle of extra virgin olive oil. Cook the garlic and ginger until fragrant, then add tamari soy sauce, rice wine vinegar, sesame oil and rice syrup. Mix to combine, then reduce to a low heat.

  • Step 6.

    Stir in the black tahini, followed by the reserved cooking water, to make a smooth sauce.

  • Step 7.

    Fold the noodles through the sauce, then divide into bowls and top with broccoli and edamame beans.

  • Step 8.

    Garnish with toasted sesame seeds, spring onion and chilli flakes, if desired. Serve immediately.

  • Note

    Instead of shallow frying, try baking the crispy panko coated tofu in the oven. Simply, place the panko coated tofu on a lined baking tray and spray with olive oil. Bake in a preheated oven at 180°C fan bake until golden and crispy, turning halfway through.

Chantal Organics Products used

Sesame Oil Toasted
Tahini Black
Extra Virgin Olive Oil
White Flour
Tamari Soy Sauce
Rice Syrup

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