Soba Noodles with Leek and Miso Sauce and Black Pepper Tofu

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.