Serves: 4


250g smoked solid tofu, cut into 30mm cubes

125g green peppercorns in brine, drained

200ml light soy

25mm piece ginger, matchsticks

clove sliced garlic

30ml rice vinegar

1x 250g pack cooked, drained soba noodles

4 finely chopped spring onions

75g toasted cashews

50g shredded pak choy

garnish with lime, coriander, sliced red chilli


1. Fry the tofu in oil for 3 minutes until crispy

2. Lightly crush the peppercorns, add to the pan with the ginger, soy, garlic and vinegar. Cook for 2 minutes and remove from heat

3. Combine the noodles, onions, cashews and pak choy in a bowl, add the tofu and the sauce.

4. Serve in 4 bowls with the garnish