Soba Noodle Salad with Lemon Marinated Tofu
A vibrant, refreshing dish featuring chewy buckwheat soba noodles tossed with crisp vegetables and topped with cubes of tofu marinated in zesty lemon juice. This light yet satisfying salad offers a delicious balance of tangy, savoury, and fresh flavours, perfect for a healthy lunch or dinner.
Ingredients
Tofu marinade
- 300 grams firm tofu
- 1 tbsp low salt soy sauce or tamari
- 2 tsp ground paprika
- 1 lemon
- 2 cloves garlic minced
- 1 tbsp honey or maple syrup
- chickpea or cornflour
Salad
- 180 grams dried soba noodles
- 100 grams baby spinach
- 2 large carrots grated
- 1 tbsp rice wine vinegar
- 200 grams edamame beans not in pods
- 150 grams snow peas trimmed. thinly sliced
- 6 cherry tomatoes halved
- 4 red radishes finely sliced
- 1 tbsp reduced salt soy sauce
- 2 tsp fresh ginger finely sliced
- 2 tsp pinenuts to serve
Instructions
Tofu Marinade
- Squeeze excess water from tofu and then cut into lengthways strips.
- Combine all other ingredients other than the flour into a mixing bowl. In another bowl, add enough flour to coat the tofu.
- After coating, move tofu to the bowl containing the other ingredients. Gently coat in liquid and leave to stand while prepping the salad.
- Dry fry the tofu in a preheated frying pan with a little water to stop it sticking. Add to the top of the salad.
The Salad
- Cook the noodles in a saucepan of boiling water following packet instructions. Add edamame beans in last few minutes.
- Combine soy sauce, rice wine vinegar, ginger in a small bowl for the dressing.
- Arrange all other ingredients, including marinadated tofu, onto plates and pour dressing over the top.
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