Sesame crusted chilli tofu w/ soba noodles

Ingredients

Serves 4

450g organic firm tofu, drained and cut into 2cm thick slices

3 tbsp tamari soy sauce

1 tbsp sesame oil

1 tbsp rice wine vinegar

1 tsp honey

2 garlic cloves, crushed

1 red chilli, chopped finely (optional)

2 eggs

½ cup white and black sesame seeds

1 packet soba noodles

1 packet edamame beans

Method

Using a paper towel, gently press the tofu to remove any excess liquid. Transfer the tofu to a shallow dish.

In a bowl, whisk together the tamari, sesame oil, vinegar, honey, chilli and garlic. Pour half the mixture over the tofu, flip the tofu and pour the remaining mixture on top. Place in the fridge covered for 2-4 hours (the longer, the more flavour will come through in the tofu).

Place the sesame seeds on a plate and in a separate bowl whisk the eggs together.

Line a baking tray and preheat the oven to 170 degrees fan forced.

Remove tofu from the fridge and carefully coat each slice in egg and then both sides in the sesame seeds, place the slices on the lined baking tray.

Drizzle a tiny bit of extra virgin olive oil over the tofu and place in the oven to cook for about 20 minutes or until crispy, flipping halfway through.

Whilst the tofu is cooking, prepare soba noodles and edamame as per the packet instructions.

Serve hot or cold and drizzle with tamari, a splash of lime and olive oil to serve.