CRISPY TOFU NOODLES

- METHOD -

In a bowl combine all the ingredients for the sauce, whisk well and set aside. Then, in a pot of boiling salted water, cook the soba noodles for 5 min. Drain and rinse under cold water to stop over cooking. Set this aside.

In a pan over medium high heat fry the tofu slices in the avocado oil making sure that both sides form a good crisp. Remove the tofu from the pan and place on a metal rack. Reduce heat to medium and in the same pan pour in the sauce. Cook until thick and coats the back of a spoon. Add the tofu back into the pan and cook until the tofu is completely glazed and covered in sauce. Remove the tofu from the pan and set aside.
In the same pan with the leftover sauce add in the kale and cook until reduced by at least half.
Add in the soba noodles and tahini and cook for 2 to 3 min making sure the noodles are well mixed and coated in the tahini and kale. Add a splash of warm water to thin out sauce until glossy.

Serve noodles topped with tofu and garnish with sliced spring onion, sesame seeds and one last pinch of Cape Herb and Spice Asian Stirfry Seasoning.

Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/