Herbed Tofu with Black Rice and Soba Noodle Salad

This recipe uses a mixture of soba and black rice noodles which can be found in a health food stores or online. I prefer freshly made organic tofu for this recipe as it is more course than silken tofu and gives the tofu cubes better texture. This is commonly available in Asian stores or organic whole food shops.

Serves 4

1/2 pack black rice noodles (125 grams dry noodle)

1/2 pack soba noodles (125 grams dry noodle)

1 pack of organic tofu, drained weight approximately 200 gram

1 small red onion

50 ml sushi vinegar

1 tablespoon black vinegar

1 teaspoon honey

½ cucumber de-seeded

100 grams rocket leaves

100 grams coriander

50 grams parsley

50 grams mint 

1 orange

150 ml. olive oil

Sea salt and pepper

First prepare the tofu: drain liquid and leave to rest wrapped in kitchen towel while preparing herb marinade. Pick about 16 coriander leaves and put aside, then rinse coriander and parsley, dry and chop roughly. Pick mint leaves and chop roughly. Add herbs to a mixing bowl, then ad the 100 ml. olive oil, squeeze the juice of the orange and season with salt and pepper. Cut tofu into cubes 2 centimetres by 2 centimetres, add to herb marinade ensuring tofu is coated on all sides; leave to infuse while preparing the rest of the ingredients. 

Peel the onion, cut in half and chop thinly on the length. Mix together sushi vinegar, black vinegar and honey. Place in a small bowl and pour over vinegar mixture.

Now bring two large pans of water to the boil and cook the noodles in separate pans for 6-7 minutes until just al dente, drain and rinse in plenty of cold water. Leave to rest in colanders for a few minutes and then add a drizzle of olive oil so they do not stick together.

While the noodles are cooking, rinse rocket thoroughly and leave to rest in a colander. Cut cucumber in half on its length, remove seeds with a teaspoon and cut into half moon pieces.

Mix the noodles, rocket and cucumber and portion into 4 serving bowls. Add pieces of tofu, drizzle a little of the orange and olive oil marinade, add pickled red onions and garnish with coriander leafs.