Robert Ndungu, head chef at The Acorn Inn in Dorset, shares his recipe for a tofu noodle bowl with pickled carrots
You will need
For the carrot
Japanese rice vinegar 1 tbsp
Carrot 1 large, grated
For the tofu
Dark soy sauce 4 tbsp
Japanese rice vinegar 4 tbsp
Honey 1 tbsp
Green chilli 1, deseeded and finely chopped
Garlic 1 clove, crushed
Fresh ginger 2cm, grated
Extra-firm tofu 280g, cut into bite-size cubes
For the noodle bowl
Pak choi 235g, quartered
Vermicelli rice noodles 225g
Toasted sesame oil 2 tbsp
Vegetable oil 1 tbsp
Spring onions 4, finely sliced
Lime 1, half juiced, half cut into wedges
- For the carrot: combine the rice vinegar and carrot with a pinch of salt in a bowl and set aside to lightly pickle overnight.
- For the tofu: in a mixing bowl, combine the soy sauce, rice vinegar, honey, chilli, garlic and ginger. Stir in the tofu and leave aside to marinate.
- For the noodle bowl: heat a pan of water until boiling, then add the pak choi and a pinch of salt. Allow to simmer for 3-4 minutes, until the stems are almost tender.
- Remove the pak choi, then use the same pan of water to cook the noodles. Once cooked, drain the noodles and stir the sesame oil through.
- Heat the vegetable oil in a frying pan on a high heat. Reserving the marinade, scoop the tofu into the pan and fry for 2-3 minutes on each side until golden. Add the spring onions and cook for a further minute. Pour the marinade over the tofu mixture and stir until coated. Add the lime juice and cook for another minute until the sauce is bubbling and has thickened slightly.
- To serve: position all of the elements together in a bowl. Place the lime wedges on the side to squeeze over the dish.