Soba noodle & edamame salad with grilled tofu
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
- 3 tbsp mirin
- 2 tsp tamari
- 2 tbsp orange juice
- 1 red chilli, deseeded, if you like, and finely chopped
Method
-
Heat dressing ingredients in your
smallest saucepan, simmer for 30 secs,
then set aside.
-
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.
-
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
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