Time: 30 min Serves: 4
Quick and easy green noodle salad with sautéed greens and grilled tofu.
Ingredients:
∙ 140g soba noodles
∙ 300g fresh or frozen podded edamame (soy) beans
∙ 4 spring onions, shredded
∙ fresh asparagus
∙ 1 bunch of broccolini
∙ 1 bunch of spinach or baby spinach
∙ 250g block firm tofu, patted dry and thickly sliced
∙ 1 tsp oil
∙ handful coriander leaves, to serve
Dressing:
∙ 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.
- Gently sauté the broccolini and asparagus in olive oil until heated up.
- While the veggies are cooking, 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, spinach, 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, broccolini & asparagus and scatter with coriander and serve
