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Flatlay tofu seaweed soba noodle with products
Flatlay tofu seaweed soba noodle with products

Soba Noodle Salad with Seaweed Panko Tofu

By sarah  , ,

December 23, 2020

Summer is here and often times it’s hard to find a dish that is light, refreshing and satisfying. This cold soba noodle recipe paired with crispy panko tofu ticks all the recipe-making boxes. It’s fast, it’s east and jam-packed with flavour!

Panko crumb is a type of flaky breadcrumb that is widely used in Japanese cooking. It has a lighter texture compared to the traditional breadcrumb. When seaweed flakes is added to the crumb and cooked, it adds umami and saltiness without needing to add salt. Cooking the seaweed flakes also help to release its umami flavour more so than fresh. 

This crumb is also good for prawns and fish in tacos, yum yum!!

Product used - Rainbow Seaweed Flakes, Rainbow Seaweed Seasoning - Miso & Sesame

Ingredients

2 bunches of dried soba noodle

a bunch of broccolini

166 g of Firm tofu (half a regular block)

¼ cup of panko crumb, available in the Asian aisle of a supermarket or Asian grocers

1 Tb of Rainbow Seaweed Flakes / Tasmanian Wakame

1 egg

extra virgin olive oil for cooking

Alg Rainbow Seaweed Seasoning - Chickpea Miso & Crunchy Sesame

Soft boiled egg (optional)

1 egg

Miso dressing

1 tsp of white miso

1 tsp of soya sauce

2 tsp of rice wine vinegar

1 tsp sesame oil

½ grated ginger

Directions

1Boil noodles in water as per packet instructions. Once cooked through, place in a colander and rinse well under cold water (hint: to make noodles extra chewy and cold, place washed noodles in a bowl of iced water) set aside ready for use. You may also use the same pot of water to blanch the broccolini and set aside.

2Use a shape knife to cut tofu in 1cm thick slices. Pat dry with paper towels. Combine panko crumbs, Alg Seaweed Rainbow Seaweed Flakes on a plate.

3Crack the egg in a bowl and beat until well combined.

4Dip tofu, one piece at a time in the egg mixture and shake off any excess.

5Dip in breadcrumb mixture and press crumbs in the tofu to ensure even coating. Repeat with remaining tofu slices.

Soft boiled egg

1Boil 2 cups of water

2Place an egg in a small saucepan or a milk pot and pour in the boiling water. Make sure the egg is fully submerged in the boiling water.

3Turn on the heat until the water starts boiling again for 20 seconds.

4Turn off the heat and let the egg sit in hot water for 8-9 minutes.

5Drain and run the egg under cold water, set aside.

Cooking tofu

1Heat 1-2 Tb of extra virgin olive oil over medium-low heat. Cook tofu in batches, ensuring the pan is not overcrowded, turning for 2 minutes or until golden brown. Remove tofu from oil and drain on a paper towel. Repeat with remaining tofu.

Miso dressing

1To make the dressing, combine miso, soya sauce, rice wine vinegar, sesame and grated ginger into a bowl.

Assemble

1To assemble the noodle bowl, place drained soba noodle in the bottom of a bowl as a base, arrange the crumbed tofu, crack the egg in the middle and broccolini on the side.

2Pour dressing over the dish.

3Sprinkle with Alg Seaweed Seasoning - Chickpea Miso & Crunchy Sesame. Enjoy!

Categories - Japanese, Lunch, Vegetarian

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