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Soba noodle & edamame salad with grilled tofu

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

  • Prep: 15 mins
    Cook: 15 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 331
  • Carbohydrates 48
  • Saturated Fat 1
  • Sugar 7
  • Protein 21
  • Fat 7
  • Fibre 5
  • Salt 1.24

Nutrition per serving

  • Calories 331
  • Carbohydrates 48
  • Saturated Fat 1
  • Sugar 7
  • Protein 21
  • Fat 7
  • Fibre 5
  • Salt 1.24

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

Method

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

  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.

  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

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