I used red miso for this recipe but white or yellow would work too.
1 large leek
6 tablespoons neutral oil
1 teaspoon sea salt
2 cloves garlic, thinly sliced
3cm piece fresh ginger, thinly sliced
3 tablespoons red miso paste
2 tablespoons rice wine vinegar
1 tablespoon mirin
2 tablespoons white rice flour
2 tablespoons cracked black pepper
1 teaspoon table salt
250 grams firm tofu
270 grams purchased dried gluten-free soba noodles
1 red chilli, thinly sliced
¼ cup finely chopped chives
Remove the green top of the leek from the white. Dice the white half and set aside. Finely slice the green top of the leek.
Heat 2 tablespoons of the oil in a sauté pan over a medium-high heat. Add the slices of green leek and fry for 3-4 minutes until they begin to crisp. Remove from the pan and set aside to drain on a muslin cloth or paper towels. Sprinkle with sea salt.
Return the pan to the heat with another 2 tablespoons of oil. Add the white diced leek and cook for 4-5 minutes until soft and golden. Add the garlic and ginger and cook for 2 minutes. Add the miso, rice wine vinegar and mirin; cook for 5 minutes then remove from heat.
Place the rice flour, pepper and salt in a small bowl and stir to combine. Slice the tofu into roughly 2cm cubes and pat dry with a paper towel to remove excess moisture. Add to the bowl, then toss to coat in the flour.
Heat the remaining 2 tablespoons of oil in a sauté pan over a medium heat. Fry the tofu, rotating until each side is golden and crispy. Remove and set aside.
While the tofu is cooking, bring a large pot of water to the boil. Cook the noodles as per the packet instructions. Drain and add to pan with the hot leek sauce, tossing to coat.
To serve: Divide the noodles among 4 bowls and top with the tofu, fried leek greens, chilli and chives.