I found potato starch quite easily at my local Chinese grocer (I'm lucky to several in my neighbourhood!), as well as soba noodles and shallots.
Tofu with soba noodles & bok choy
1. Pat (firm) tofu with a paper towel to remove any excess liquid. Cut tofu into thin large pieces, or however you want it!
2. Coat tofu in egg white then dip in potato starch, tipping off any excess
3. Heat a tablespoon of rice bran oil (or any other oil which is good for high temperature cooking) in a pan and wait a few minutes until hot. Then place tofu pieces in hot oil and let it cook for about 5 minutes on each side
4. While the tofu is cooking, boil up water in a pot and cook 1 packed of soba noodles and 1 bunch of bok choy for a few minutes.
5. When the tofu and soba noodles/bok choy are ready serve in bowls and garnish with chopped shallots and sesame seeds, as well as soy sauce and/or sesame oil.
A few key ingredients...
And it's ready! Remember that chopsticks are a must ;)
Mmmmm tofu close up. I was impressed that the potato starch created a nice thin batter, lovely! The result would vary though with different types and textures of tofu.
Well have a lovely day everyone! I'm actually going to get my hair cut later today. I took the plunge and had it cut yesterday (surprise Adrian!) quite short (a little bit shorter than shoulder length) but I'm not 100% happy with the layers, so I'm going to get it cut a wee bit shorter into a more one length style which I prefer and have previously had. Although this may result in looking about 12, but that is nothing unusual ;)
Update: I just made this for my mother for dinner and she loved the tofu! I didn't use egg white this time (the tofu seems to be damp enough to soak up the potato starch) and it still turned out great :)