Soba Noodle & Edamame Salad With Grilled Tofu
This refreshing soba noodle salad is packed with vibrant colors and flavors that will delight your taste buds. The combination of nutty soba noodles, crunchy edamame beans, crisp cucumber, and grilled tofu is perfectly complemented by a zesty orange and tamari dressing. Topped with fresh coriander leaves and a hint of chili, this dish is a delicious celebration of summer ingredients.
— Constant Cookbook
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
- 1 tsp sesame
- 250g block firm tofu , patted dry and thickly sliced
- 1 tsp vegetable 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
Instructions
- 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
Cook Time
15M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 331 calories
- Fat Content: 7 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 48 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 21 grams protein
- Sodium Content: 1.24 milligram of sodium
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