Aubergine soba noodle salad
This makes a fantastic light lunch or a side dish for an Asian feast.
Serves 2 as a main or 4 as a side
350g aubergine (approx. 2 medium), cut into smallish chunks
200g firm tofu, cut into 1cm cubes
2 Tbsp sesame seeds
Small bunch coriander
Handful of shredded stir-fry greens (kale, chard, tatsoi, mustard greens etc)
200g soba noodles
For the dressing
2 Tbsp sesame oil
2 Tbsp light soy sauce
1 Tbsp rice wine vinegar
1 tsp agave syrup (if you don't have this just a tsp of caster sugar will do)
1 small red chilli, deseeded and finely diced
Zest & juice of 1 lime
Half red onion, finely sliced
Put a large heavy bottomed frying pan on a medium-high heat. Add a generous lug of groundnut oil to coat the base and then fry the aubergine in batches, until golden brown and soft.
Once the aubergines are all cooked, set aside, and using the same frying pan, add the sesame seeds and tofu. Fry on medium-high heat, tossing regularly until the tofu is nicely browned on most sides. Add to the aubergine and set aside.
Meanwhile bring a pan of salted water to the boil and add the soba noodles. Cook on a low heat for 5 minutes until al dente. Drain and cool down by rinsing with cold water so they don’t carry on cooking.
Make your dressing by whisking together all the ingredients and adding the sliced onions. If you leave them to soak in the dressing for 10 mins the onions will absorb the flavours and loose some of their pungency.
Combine the aubergines, tofu and noodles together with the chopped coriander and greens. Pour over the dressing and toss until thoroughly coated.