#14 - Grapefruit and Tofu Noodles + The Ultimate Smashburger
Hello my friends! I hope everyone is having a glorious week. Here in London, the blue skies have finally appeared after what has felt like an extraordinarily long winter, so I am over the moon.
In typical “me” style, this week you’ve got a fresh and healthy mid week noodle sitch, and my tips on how to make the very best burgers at home. Also my recommendations for things I’m loving this week.
Enjoy x
Grapefruit and Tofu Noodles
Serves 2
Not many meals hit the fresh spot more for me than a noodle salad. Whilst we are still in peak grapefruit season, it’s a really nice way of getting some acidity and bitterness into a salad. This would be great for meal prep or a tupperware lunch too.
120g rice noodles
150g firm tofu
1 tbsp dark soy
1 tsp honey
150g sugar snaps
2 baby cucumbers
1 red grapefruit
½ small bunch of mint
40g salted peanuts
2 tbsp crispy onions
salt
for the dressing:
1 red chilli
3 tsp sesame oil
2 tsp light soy sauce
1 lime
½ tsp honey
Boil your kettle, then pour this water over your noodles in a heatproof bowl. Let them soak for 3 minutes, then drain them in a colander and toss them with a little sesame oil to prevent them sticking together.
Grate your tofu on a box grater. Heat a wok over a high heat with 1 tbsp vegetable oil, then tip your tofu into the pan with a pinch of salt. Stir fry it for about 5 minutes, until it has turned golden and crispy. Add your dark soy sauce and ½ tsp honey, and cook for another minute until it looks dark and stickier. Remove it from the pan.
Add your sugar snaps to the same pan, and fry them for about 3 minutes, until they are soft and slightly charred. Remove these from the pan and allow to cool.
Bash your baby cucumbers with the back of a knife, then roughly chop them. Pop them in a sieve in the sink and toss them with ½ tsp salt. Let them sit whilst you finish your prep.
Using a small serrated knife, cut the skin off your grapefruit. Holding it in your hand, cut along the inside edge of each segment to release them.
Pick the mint leaves off their stalks and roughly chop your peanuts (I like doing this in a pestle and mortar, but doing it with a knife is also fine).
Make your dressing - finely chop your chilli, and mix it with your sesame oil, soy sauce, lime juice and honey. Whisk it until it's combined, and add more salt if necessary.
Mix all your ingredients together in a bowl, then tong your noodles onto plates. Serve it up.
The Ultimate Smashburger
Serves 4
I don’t mean to toot my own horn, but I’ve recently had burgers from some of the best burger places in London, and I still prefer my own. I thought I’d give you all my top smash burger tips and tricks so you too can eat LONDON’S BEST BURGER, and all from the comfort of your home.
Notes on smashburgers: