This easy vegetarian dish is healthy and full of rich flavours.
Soba Noodle with Eggplant, Mango, and Black Pepper Tofu
Serves 4
Ingredients:
¼ cup rice vinegar
1 tsp granulated sugar
¼ tsp salt
1 ½ cloves garlic, minced
½ fresh red chili, diced
1 tsp sesame oil
Grated zest and juice of half a lime
1 medium eggplant, diced into ¾ inch cubes
½ cup sunflower oil
½ cup red onions, diced
2 tbsp butter
2 shallots, finely diced
8 slices firm tofu, cut ¼ inch thick, dredged in corn flour
1 ½ tsp black peppercorns, crushed
1 handful dried soba noodles
1 mango, ripe, peeled and diced
½ cup combined coarsely chopped basil, Thai basil, and coriander
Method:
In a small stainless steel saucepan, bring the rice vinegar, sugar, and salt to a boil and simmer for one minute, until the sugar has dissolved. Add the garlic, chili, sesame oil, lime zest and lime juice. Remove sauce from heat and allow to cool.
In a large pan, fry the eggplant in sunflower oil in small batches until light golden-brown. Remove from the pan and allow to drain on two or three layers of kitchen towel. In the same pan, cook the red onion for 6 to 8 minutes, until soft and tender, and add to the eggplant. In the same pan, add the butter and diced shallots, and fry the tofu which has been dredged in the corn flour. Season with the cracked peppercorns, and fry until dark golden-brown on both sides, turning from time to time. Set aside.
To cook the soba noodles, add to boiling salted water and cook until tender. Drain in a colander, rinse with cold water, and shake well. In a large bowl, add the noodles, diced mango, eggplant, onions, chopped herbs, and the sauce. Toss well, and divide onto four plates. Top each with the warm tofu, and serve!
Courtesy Michael Bonacini www.oliverbonacini.com