Cook time: 35 minutes
couple, family
In European cooking, we generally use black pepper as a finishing spice whereas in this Chinese inspired dish it’s the star! Add half the black pepper seasoning, then the remainder to taste.
^denotes a staple item, not provided by Green Dinner Table.
Bring a large pot of salted water to the boil.
Remove the tofu from the packet and discard the liquid.
In a baking tray with a rim, place the tofu between a few layers of paper towel or a tea towel, place another baking tray or pot on top, then add about 2 kg of weight.
Allow to sit for at least 20 minutes.
Thinly slice the shallot.
Remove the florets from the broccoli and cut into bite-sized pieces. Peel the stalk with a knife and slice into 1 cm rounds. If the stalks are very large, cut into half circles.
Thinly slice the white part of the spring onions. Slice the green part into 2 cm batons.
Get a bowl of ice water ready.
Cook the broccoli in the boiling salted water for 45 seconds, until barely cooked, then transfer to the ice water to stop it from cooking further.
Leave the water on the heat to cook the noodles later.
Heat a drizzle of oil in a pan over a medium heat. Cut the tofu into 3 cm cubes, toss in cornflour and fry until golden on each side (approximately 4 minutes total).
Remove the tofu from the pan and set aside on paper towels. Wipe out the pan to remove the oil and return to the heat.
In the same pan you cooked the tofu in, add a little more oil.
Cook the broccoli for a few minutes until it starts to brown (a little black is good), then flip.
Add the shallot and the white part of the spring onions, then cook for 3 minutes before adding the ginger and garlic. Fry on a medium-low heat for 2 minutes, or until soft.
While frying the shallot, cook the soba noodles. Add the noodles to the pot of boiling salted water and cook for 5 minutes. Strain and toss with a little oil to prevent sticking.
Add the triple soy mix and black pepper mix to the broccoli.
Add the tofu to the pan, then reduce the heat to low and toss together until heated through.
Serve black pepper tofu over soba noodles, topped with the remaining spring onions.
Upcoming Christchurch Five Night Plan Recipes
Check out the latest culinary creations from the team at Green Dinner Table.
Delivered to your door on Sunday, April 5th.
Tempeh bánh mì with sriracha pâté and pickled vegetables
Bibimbap with Korean rice, mushrooms, kale, bean sprouts, roast sesame and housemade kimchi
Kumara and black bean soup with cumin yoghurt and mango, lime, mint salsa
Tortilla casserole with black beans, mushrooms, cashew sour cream and coriander
Sambar dahl with Bengali potatoes
Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.
Pause or cancel your plan at any time.
