- Preheat the oven to 200°C. Drain the tofu, wrap in paper towels and press underneath something heavy (like a mortar and pestle or a pot with cans in it) to get as much liquid out as possible. You can skip this, just accept that the end result won’t be quite so crispy.
- Shuck and corn and grill directly on the flames of a gas element or a barbecue, turning occasionally, until charred in spots and mostly cooked through.
- Toast the peanuts for 10 minutes in the oven or until golden.
- Meanwhile, make the dressing. In a small pot, heat the rice vinegar and sugar until the sugar is dissolved. Remove from the heat, add the finely chopped chilli, garlic, lime zest and juice and sesame oil.
- Slice the cucumbers into matchsticks (as in photo). Spoon 3 tablespoons of dressing over the top, toss to coat and set aside.
- Cut the tofu into cubes, season well with salt and pepper, stir through 2 teaspoons sesame oil and toss through the cornstarch to evenly coat. Spread out on a baking paper lined tray and bake for 20 -30 minutes until golden and crisp on the outside.
- Meanwhile, bring a pot of water to the boil and cook the soba noodles according to instructions. Drain and rinse in cold water to cool.
- Cut the corn from the cobs.
- Stir the 2 tablespoons of tahini into the remaining dressing.
- Toss the cold noodles with the herbs, finely chopped peanuts and the tahini dressing. Add the cucumber and corn now if desired or serve separately for DIY bowls.
- Serve with crispy tofu, extra chilli oil. You can also add avocado and soft-boiled eggs if desired.
Grilled Corn, Cucumber & Peanut Soba Salad
Recipe by The Brick Kitchen
For her final Sourced and Seasoned recipe, The Brick Kitchen has created a tasty, late-summer-inspired soba noodle salad, starring smoky grilled sweetcorn and fresh Market herbs.
Ingredients
- 3 cobs of corn, grilled over a gas oven flame or on the barbecue
- 2-3 lebanese cucumber, sliced into matchsticks
- Large handful Thai or regular basil, torn
- 1/2 bunch of coriander, finely sliced
- 1/3 cup peanuts, toasted and finely chopped
- 200-300g soba noodles
- LIME CHILLI DRESSING
- 1/3 cup rice vinegar
- 2 tablespoons white sugar
- Red chilli - 1, finely chopped ± seeds depending on how spicy your chilli is
- 1 clove garlic, finely chopped
- Zest and juice of a large lime
- 1 tablespoon sesame oil
- 2 tablespoons tahini
- Chilli oil to serve
- 300g extra-firm tofu
- salt and pepper
- 2 teaspoons sesame oil
- 1 tablespoon cornstarch
