Soba noodle & edamame salad with grilled tofu
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
This low-fat, superhealthy supper will have you feeling virtuous all week. If you can't get edamame beans, use broad beans instead
Ingredients
- 140g soba noodles
- 300g fresh or frozen podded edamame (soy) beans
- 4 spring onions , shredded
- 300g bag beansprouts
- 1 cucumber , peeled, halved lengthways, deseeded with a teaspoon and sliced
- 250g block firm tofu , patted dry and thickly sliced
- 1 tsp oil
- handful coriander leaves, to serve
For the dressing
- 3 tbsp mirin
- 2 tsp tamari
- 2 tbsp orange juice
- 1 red chilli , deseeded, if you like, and finely chopped
Method
- STEP 1
Heat dressing ingredients in your smallest saucepan, simmer for 30 secs, then set aside.
- STEP 2
Boil noodles following the pack instructions, adding the edamame beans for the final 2 mins cooking time. Rinse under very cold water, drain thoroughly and tip into a large bowl with the spring onions, beansprouts, cucumber, sesame oil and warm dressing. Season if you like.
- STEP 3
Brush tofu with the veg oil, season and griddle or grill for 2-3 mins each side – the tofu is very delicate so turn carefully. Top the salad with the tofu, scatter with coriander and serve
