Ginger Tofu Soba Noodle Bowls (Vegan)

Ingredients

• 450 gextra-firm tofu
• 220 gdry soba noodles
• 200 gshelled edamame (frozen)
• 150 gEnglish cucumber
• 2medium carrots
• 2 tbspfresh ginger, grated
• 2¼ tbsplow-sodium soy sauce
• 3 tsppure maple syrup
• 1¼ tbsplime juice
• 2 tsptoasted sesame oil
• 1 tbspcanola or avocado oil
• 1¼ tbspcornstarch
• 1¼ tspsesame seeds

Method

1. Bring a large pot of water to a boil over high heat. Cook the soba and edamame together for 5 to 6 minutes, until the noodles are tender. Drain and rinse under cold water.

   6 min timer

2. Press the tofu for 10 minutes, cut into cubes and toss in the cornstarch.

3. Heat the oil in a large non-stick skillet over medium-high heat and fry the tofu, turning, for about 8 minutes until crisp.

   8 min timer

4. Add the ginger, half the soy sauce and the maple syrup and toss for 1 to 2 minutes until glazed.

   2 min timer

5. Cut the cucumber and carrot into thin matchsticks.

6. Toss the noodles, edamame and vegetables with the rest of the soy sauce, lime juice and sesame oil, then top with the tofu and sesame seeds.

Storing and reheating

Keeps 4 days.