Soba noodle, tofu & vegetable salad with miso dressing

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How to make Soba noodle, tofu & vegetable salad with miso dressing

  • Yield : 4
  • Prep Time : 0:20
  • Cook Time : 0:05
  • Total Time : 0:25

Ingredients

  • 270g dried soba noodles
  • 200g snow peas, trimmed
  • 1 large carrot, peeled, cut into matchsticks
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon miso paste
  • 1 1/2 tablespoons olive oil
  • 2 teaspoons soy sauce or tamari (wheat-free soy sauce)
  • 1 teaspoon finely grated fresh ginger
  • 1 teaspoon Dijon mustard
  • 1 teaspoon caster sugar
  • 200g firm tofu
  • 4 small radishes, thinly sliced
  • 100g baby spinach leaves
  • 40g (1/4 cup) sunflower seeds

Method

  • Step 1 Cook the noodles in a large saucepan of lightly salted boiling water until al dente, adding snow peas and carrot in last 30 seconds of cooking. Refresh under cold running water. Drain. Transfer to a large bowl.
  • Step 2 Stir the vinegar, miso, oil, soy sauce, ginger, mustard and sugar in a bowl until the sugar dissolves.
  • Step 3 Lightly spray a frying pan with oil. Cook the tofu for 2 minutes each side or until light golden. Cut into 1cm-thick strips.
  • Step 4 Add the miso mixture, tofu, radish, spinach and sunflower seeds to the noodles. Toss to combine.

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