Season
Ingredients
4 leeks (more if they’re tiny)
Large bunch radishes, leaves on
A bunch of leafy greens
3 bundles soba noodles (250g)
1 small block tofu
2 inch knob ginger
2 Tbsp sesame seeds
1.5 tsp miso
3 tbsp tamari
3 tbsp sesame oil
1 tbsp maple syrup
Juice of a lime
Oil for shallow frying (avocado, grape seeds, olive, whatever you usually use)
Method
Wash all the vegetables well. Separate the radishes and cut the leeks in half lengthwise. Separate the radishes from their leaves, keeping the leaves to one side, and cut them into quarters. Thinly slice the leeks on a sharp diagonal. Shred the greens and the radish tops,
Mince the ginger and mix in a small bowl with the miso, tamari, sesame oil, maple syrup and lime juice to make a dressing.
Put a pot of water on to boil. Drain the tofu and boil in the water for 5 mins (this is an optional step but greatly improves the texture of your tofu) Remove with tongs, keeping the water boiling. Set in a colander to one side.
Put the noodles in the boiling water and cook according to the packet instructions. When they’re done, remove from the heat, drain well and rinse under lukewarm running water for a minute or so (this step is essential to stop your noodles sticking together!) you can also use rice noodles but then just soak them, no rinsing. Toss cooked noodles in a little sesame oil and tamari and keep to one side.
In a large frying pan or wok, dry roast the sesame seeds until they’ve darkened a little and become fragrant. Set aside in a bowl. Heat another couple of tbsps of oil in the same pan and fry the block of tofu. Depending on how big the tofu is, I will either fry it as one block or cut it in half length ways to make it more manageable. Fry the tofu over a medium heat turning when each side has developed a golden crust. Allow to drain on kitchen towel. Sprinkle with a little tamari while it’s hot and cut the tofu into bite size pieces.
Heat a couple of tbsp of frying oil in the large frying pan or wok and add the shredded leeks with a large pinch of salt. Keep them moving over a fairly high heat as they soften, leeks are yummy if they catch a little. After a few minutes add the radishes, allowing them to brown a little too (I alternate between stirring and covering to allow the steam to cook the veggies) add the shredded greens, cover, allowing the greens to wilt.
Add the noodles and the tofu stirring constantly, tongs or 2 spoons is best for this. until they’re warmed through. Pour over the dressing, sprinkle with sesame seeds and toss till well mixed. You can serve it hot like this. It’s equally nice cold (soba noodles are often used in salads), once the veggies are cooked tip them into the cold noodles with the dressing, tofu pieces and sesame seeds, toss till fully combined.
N.B Cooked radishes are the best! Their flavour really mellows and they have such a lovely crunchy pop when you bite into them. You can make a delicious side to go with most meals by roasting whole radishes in a hot oven for about 25 to 40 mins. Toss the radishes in a little olive oil, salt and pepper before putting them in the oven. Play around with flavours….garlic, lemon zest, harissa paste etc
