(All Plans) Black pepper tofu with charred Brussels sprouts and soba noodles

Black pepper tofu with charred Brussels sprouts and green tea soba noodles

Cook time: 35 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Tofu
Couple
1 pack
Family
1 twin pack
Ginger*
Couple
Half
Family
Half
Garlic
Couple
4 cloves
Family
6 cloves
Red onion
Couple
1/2
Family
1
Brussels sprouts
Couple
1 bag
Family
1 bag
Spring onions
Couple
All
Family
All
Cornflour^
Couple
4 Tbsp
Family
6 Tbsp
Soba noodles**
Couple
200g
Family
1 pack
Triple soy mix
Couple
1 pottle
Family
1 pottle
Black pepper mix
Couple
1 packet
Family
1 packet

In European cooking we generally use black pepper as a finishing spice, whereas in this Chinese-inspired dish it’s the star!

*Ginger is a shared ingredient. Use half for this dish.

**If you’re on the gluten-free plan, you have rice noodles instead of soba noodles. Soak in boiling water for 10 minutes, until soft. Add the noodles to the pot after cooking the ginger and garlic.

^denotes a staple item, not provided by Green Dinner Table.

Equipment

You’ll need a large frypan and a large pot for this recipe.

Tips

  • Add half the black pepper seasoning to the pan and then garnish to taste with remainder.
  • If you’re not a fan of frying the tofu, dice and toss with a little of the triple soy, then roast in a hot oven.

 

Instructions

1

Remove the tofu from the packet and discard the liquid.

Pat the tofu dry.

 

2

Thinly slice the red onion.

Finely mince the ginger and garlic.

Trim a little off the base of the Brussels sprouts then cut into quarters, or smaller if they’re large.

Thinly slice the white part of the spring onions. Slice the green part into 2 cm batons.

 

3

Bring a large pot of salted water to the boil.

Cut the tofu into 2 to 3 cm cubes, toss in cornflour.

Heat a good drizzle of oil in a pan over a medium heat. Fry the tofu until golden on each side (about 4 minutes in total).

Remove the tofu from the pan and set aside on paper towels, season with a little salt.

Wipe out the pan to remove the oil, then return to the heat and add another splash of oil.

 

4

Cook the Brussels sprouts flat side down in the pan for a few minutes with a little pinch of salt.

Add the red onion and the white part of the spring onions, then cook for a minute before adding the ginger and garlic.

Fry on medium heat for 2-4 minutes, adding a few splashes of water, until the sprouts are fully cooked.

 

5

While you are cooking the Brussels sprouts, cook the noodles.

Add the noodles to the pot of boiling salted water and cook for 10 minutes. Strain and toss with a little oil to prevent sticking.

 

6

Add the triple soy mix and black pepper mix to the Brussels.

Add the tofu to the pan, then reduce the heat to low and toss together until heated through.

 

7

Serve black pepper tofu over soba noodles, topped with the remaining spring onions sprinkled over.

 



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