BROADEN your HORIZONS

Soba Noodles with Leek and Miso Sauce and Black Pepper Tofu (gf) (v)

I used red miso for this dish but white or yellow would work too.

1 large leek
6 tablespoons neutral oil
1 teaspoon sea salt
2 cloves garlic, thinly sliced
3cm piece fresh ginger, thinly sliced
3 tablespoons red miso paste
2 tablespoons rice wine vinegar
1 tablespoon mirin
2 tablespoons white rice flour
2 tablespoons cracked black pepper
1 teaspoon table salt
250 grams firm tofu
270 grams purchased dried gluten-free soba noodles

TO SERVE

1 red chilli, thinly sliced
¼ cup finely chopped chives

Remove the green top of the leek from the white. Dice the white half and set aside. Finely slice the green top of the leek.

Heat 2 tablespoons of the oil in a saute pan over a medium-high heat. Add the slices of green leek and fry for 3-4 minutes until they begin to crisp. Remove from the pan and set aside to drain on a muslin cloth or paper towels. Sprinkle with sea salt.

Return the pan to the heat with another 2 tablespoons of oil. Add the white diced