Name: Soba noodle & edamame salad with grilled tofu
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Japanese
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; 250g block firm tofu patted dry and thickly sliced; 1 tsp 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

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Soba noodle & edamame salad with grilled tofu

Soba noodle & edamame salad with grilled tofu

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 15 mins

A star rating of 4.3 out of 5.10 ratingsRate

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This low-fat, superhealthy supper will have you feeling virtuous all week. If you can't get edamame beans, use broad beans instead

Healthy

Vegan

Vegetarian

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A star rating of 4.7 out of 5.21 ratings

Ingredients

Nutrition

Units:

MetricUS

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
250g block firm tofu

patted dry and thickly sliced
1 tsp oil
handful coriander

leaves, to serve

For the dressing

3 tbsp mirin
2 tsp tamari
2 tbsp orange juice
1 red chilli

deseeded, if you like, and finely chopped

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Nutrition: per serving

kcal331
fat7g
saturates1g
carbs48g
sugars7g
fibre5g
protein21g
salt1.24g

low

Method

step 1

Heat dressing ingredients in your smallest saucepan, simmer for 30 secs, then set aside.
step 2

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.
step 3

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

Recipe from Good Food magazine, July 2010

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A star rating of 4.3 out of 5.10 ratings

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