Dairy-free dinner recipe for 4 people, takes only 15 mins; recipe has soba noodle, edamame, spring onion, beansprout, cucumber, tofu, oil, coriander, mirin, tamari, orange juice and red chilli.
Soba noodle & edamame salad with grilled tofu
Course: Dairy-free dinner
Servings
4
servings
Prep time
15 mins
Ingredients
- Coriander: handful coriander leaves, to serve
- Red Chilli: 1 red chilli, deseeded, if you like, and finely chopped
- Spring Onion: 4 spring onions, shredded
- Cucumber: 1 cucumber, peeled, halved lengthways, deseeded with a teaspoon and sliced
- Oil: 1 tsp oil
- Tamari: 2 tsp tamari
- Orange Juice: 2 tbsp orange juice
- Tofu: 250g block firm tofu, patted dry and thickly sliced
- Edamame: 300g fresh or frozen podded edamame (soy) beans
- Mirin: 3 tbsp mirin
- Soba Noodle: 140g soba noodles
- Beansprout: 300g bag beansprouts
Directions
- 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
