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.

  • 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
  • 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
  1. 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.
  2. 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.
  3. Toast the peanuts for 10 minutes in the oven or until golden.
  4. 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.
  5. Slice the cucumbers into matchsticks (as in photo). Spoon 3 tablespoons of dressing over the top, toss to coat and set aside.
  6. 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.
  7. 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.
  8. Cut the corn from the cobs.
  9. Stir the 2 tablespoons of tahini into the remaining dressing.
  10. 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.
  11. Serve with crispy tofu, extra chilli oil. You can also add avocado and soft-boiled eggs if desired.