Soba Noodle Salad with Lemon Marinated Tofu
A bright, refreshing soba salad tossed with crisp vegetables and topped with lemon‑marinated tofu that’s zesty, protein‑rich, and beautifully light. A nourishing bowl that’s as energising as it is satisfying.
Ingredients
Tofu Marinade
- 300 grams firm tofu
- 1 tbsp reduced-salt soy sauce or tamari
- 2 tsp ground paprika
- 1 lemon
- 2 cloves garlic minced
- 1 tbsp honey, maple syrup or date syrup
- chickpea or cornflour (corn starch)
Salad
- 180 grams dried soda 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 or grated
- 2 tsp pine nuts 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.
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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