- Serves: 4
- Cook Time: 10 minutes
- Prep Time: 30 minutes
- Effort: easy
For the tofu
- 2-3 tbsp glutinous rice flour
- 2-3 tbsp sesame seeds
- 400 g fresh tofu
- groundnut oil, for deep-frying
For the miso-yaki sauce
- 1 tbsp groundnut oil
- 1 tbsp freshly grated ginger
- 2 tbsp miso paste
- 1 tbsp sake
- 3 tbsp mirin
- 3 tbsp light soy sauce
- 150 ml hot vegetable stock
- 1 tbsp brown sugar, (or honey)
- 1 tbsp rice vinegar, or Mirin
For the rice noodles
- 100 g dried vermicelli noodles
- 40 g white cabbage, finely shredded
- 2 small spring onions, finely chopped
- 50 g carrots, cut into matchsticks
- smallhandful coriander, roughly chopped
1. Sprinkle one plate generously with glutinous rice flour and another with sesame seeds.
2. Cut the tofu into squares 2cm x 2cm. Pat them dry with kitchen paper.
3. Dip each tofu cube in glutinous rice flour first and then into the sesame seeds, coating them well. Work through until all the tofu pieces have been coated.
4. Fill a wok or large frying pan one-quarter way up with groundnut oil. Heat until the oil is hot enough to fry a small piece of bread to a golden colour within 15 seconds. Carefully fry the tofu pieces for 3-4 minutes, until the sesame seeds have turned golden brown. Drain them on kitchen paper.
5. To make the miso-yaki sauce, heat the groundnut oil in a saucepan and add the ginger. Stir.
6. Quickly add the rest of the sauce ingredients, one at a time. Stir well and let the sauce bubble for a minute or so. Remove from the heat.
7. Meanwhile, soak the rice noodles in hot water for 20 minutes. Drain and cool.
8. Toss the noodles with the cabbage, spring onions, carrots and coriander.
9. Divide the noodles between 4 dinner plates and top with the sesame tofu pieces. Pour sauce generously over the top of each. Serve any remaining sauce in a small dipping bowl as an accompaniment.
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