- 2 tablespoons salt–reduced soy sauce
- 2 tablespoons dry sherry
- 2 teaspoons sesame oil
- 2 cloves garlic, crushed
- ½ teaspoon dried red chilli flakes
- 1 pinch caster (superfine) sugar
- 1⅓ cups (250 g) cubed firm tofu
- 250 g (8 oz) soba (Japanese buckwheat noodles)
- 1 tablespoon vegetable oil
- 250 g (8 oz) bok choy, finely shredded
- ¾ cup (140 g) sliced water chestnuts
- 2 tablespoons sesame seeds, toasted
- Put the soy sauce, sherry, sesame oil, garlic, chilli flakes and sugar in a bowl and stir well to combine.
- Add the tofu and toss to coat.
- Cover with plastic wrap and refrigerate for at least 1 hour.
- Cook the soba noodles in a saucepan of boiling water for about 6 minutes, or until al dente.
- Drain well and set aside.
- Heat the vegetable oil in a wok or large heavy–based frying pan over high heat.
- Drain the tofu, reserving the marinade, and stir–fry the tofu in the hot oil for about 30 seconds.
- Add the bok choy and water chestnuts and cook for a further 1 minute, stirring regularly, until the bok choy has wilted slightly.
- Add the noodles and reserved marinade to the wok and cook for 1–2 minutes, or until heated through.
- Divide among serving bowls and serve with toasted sesame seeds sprinkled over the top.
Preparation: 15 minutes, plus at least 1 hour marinating
Cooking: 10 minutes