Although we love some decadence on safari, we are also very aware of all the travellers who are looking for cleaner and fresher options when it comes to food. (Please note the word “options” – we would never subscribe anyone on holiday to be too healthy!).
Having said that, this nutritious meal is possibly one of the tastiest dishes on our lunch menu, and if you have had the fortune to already taste any of the other dishes you will know that that is saying a lot!
So, next time you are looking for a healthy, quick and absolutely delicious meal let this be your go to recipe!
RECIPE:
- 1 pack of firm tofu, drained
- 2 TBS corn starch
- Sprinkle of salt
Black pepper, soy and honey sauce:
- 2 tsp black peppercorns
- 4 garlic cloves, finely chopped
- 6 cm fresh ginger, peeled and finely chopped
- 4 TBS of soy sauce
- 4 TBS of brown sugar
- 4 tsp brown rice vinegar
To Serve:
- 3 Tablespoon sunflower oil
- Sprouting Broccoli, blanched if using
- Pakchoi, cut in half lengthways
- Edamame beans, blanched
- Red onion petals, stir fried
- 1 Tablespoon of soy sauce
- 1 teaspoon rice wine vinegar
- 1 teaspoon sesame oil
- Soba buckwheat noodles, cooked to order
- Spring onion, chopped
- Sliced red pickled chilli to garnish
- Coriander and mint
- Sprinkle over toasted sesame seeds
METHOD:
- Wrap tofu in a clean kitchen towel and place in a shallow baking dish. Weigh down with a heavy cast iron pan topped with some canned food. Let it sit for at least 15 minutes up to an hour for best results.
- Unwrap the tofu and cut into 2.5cm cubes and place into a medium bowl. Add the cornstarch and pinch of salt and toss the gently coat the tofu.
- Heat oil in a large pan over medium high heat. Sauté the tofu, turning occasionally until golden brown and crispy all over about 6 – 8 minutes. Transfer to a large baking sheet.
Black pepper, soy and honey sauce:
- Crush your black pepper with pestle and mortar and set aside. Finely grate garlic and ginger into a small bowl.
- Place a pan over medium heat and add a little sunflower oil. Add the cracked black pepper and cook, stirring often, until very fragrant about 2 minutes.
- Add the garlic and ginger and stir constantly for another minute.
- Increase the heat to medium high, add the soy sauce, 4 Tablespoons of water and sugar.
- Cook, tossing occasionally, until the sauce thickens slightly. Remove from the heat and add the brown rice vinegar. Taste and adjust accordingly.
- Keep aside for serving.
To serve:
- Cook the noodles.
- Add oil to a pan and sauté red onion and vegetables. Remove from the pan. Add soy sauce and brown rice vinegar with sesame oil, add your noodles and toss to coat. Add your vegetables to heat through.
- Dunk the crispy tofu into the reduced sauce to coat, Return the tofu to the pan and gently toss to combine.
- Serve hot with spring onion, coriander, mint and chilli on the side and a sprinkle of sesame seeds.
