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