Sesame Crusted Tofu with Soba Noodles and Teriyaki Asian Greens

Steps

1. a pot of salted water to the boil.
2. Pat tofu dry with paper towels and slice into 1cm-thick strips. Place seasoned flour in a bowl, whisk egg with milk in a second bowl and mix panko breadcrumbs with sesame seeds in a third bowl. Coat each piece of tofu first in flour, then egg mixture, then panko mixture, shaking off excess as you go. Set aside.
3. Heat a drizzle of oil in a fry-pan on medium heat. Cook sesame crusted tofu for 1–2 minutes each side until golden and crunchy. Set aside and cover to keep warm. Wipe pan clean with paper towels and return to heat with a drizzle of oil.
4. Stir-fry bok choy and green beans for 3–4 minutes or until tender. Add ginger and teriyaki sauce and cook for a further 1 minute, or until heated through. Set aside.
5. While Asian greens and tofu are cooking, place noodles in pot of boiling water. Stir to separate noodles and cook for 3–4 minutes or until just tender. Drain then toss with sesame oil and soy sauce to prevent sticking. Set aside and cover to keep warm.
6. Divide soba noodles between plates, top with some teriyaki Asian greens and a few pieces of sesame crusted tofu. Scatter over mung bean sprouts, garnish with coriander and serve remaining teriyaki sauce on the side.