Salt and Pepper Tofu with Warm Buckwheat Noodle Salad

I always thought cooking with tofu was difficult, but alas it is not...

Method

Cut tofu into big chunks about 3cm x 3cm.
Coat the tofu in a light layer of cornflour and let sit for a couple of minutes.
Whilst tofu is sitting, put on noodles and cook as per packet instructions. Buckwheat boodles are terrible over cooked so cook slightly underdone. Refresh in cold water until required.
Prepare a mix of salt and freshly ground pepper, make about 2 tablespoons in total.
Heat enough oil so that it comes up to tofu side about 1cm.
Gently fry each piece of tofu and drain on kitchen paper. Put in bowl and toss in salt and pepper and set aside in warm place.
Heat a teaspoon of oil and fry off garlic and eschalot until golden. Add carrot and sugar pea snaps and toss for a minute or two. Add noodles until they are warmed through.
Place warm noodles on plate and add tofu and fresh shopped herbs.

• Buckwheat
• Gluten Free
• Tofu
• Vegetarian