Name: Ramen Noodles with Creamed Sesame Sweetcorn, Crisp Tofu and Toasted Walnuts
Yield: Serves 4 as a starter
Ingredients: 12 chives, finely sliced; 200 g(6 ½ oz) ramen noodles, boiled until cooked, then drained and tossed in a little peanut oil; 60 g(2 oz) walnut pieces, roughly chopped; 3 tablespoons peanut oil; ½ teaspoon paprika (preferably smoked); 1 teaspoon salt; 60 g flour; 2 teaspoons sesame seeds, toasted; 2 spring onions, sliced; 250 ml(8 fl oz) cream; 150 g(5 oz) corn kernels; 500 g(1 lb) tofu, cut into 2 ½ cm(1 in) cubes

Preparation info

Serves
4
as a starter

Difficulty
Easy

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

This is a subtly flavoured starter that I once served to some friends from Istanbul — it almost made them rethink their opinion on tofu. Almost! In summer, make the corn purée from fresh sweetcorn. In winter, canned corn works well.

Ingredients

500 g(1 lb) tofu, cut into 2 ½ cm(1 in

Method

Place tofu on paper towels for 30 minutes to extract some of the water. Meanwhile, put corn, cream, spring onions and sesame seeds in a small saucepan, bring to the boil and simmer, uncovered, until cream has reduced by half. Purée in a blender or small food processor, check seasoning and keep warm.

Combine flour, salt and paprika and use this to coat the tofu. Heat half the oil in a fr