Soba noodle & edamame salad with grilled tofu
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Soba noodle & edamame salad with grilled tofu

By Good Food

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

Nutrition per serving

  • kcal 331
  • fat 7g
  • saturates 1g
  • carbs 48g
  • sugars 7g
  • fibre 5g
  • protein 21g
  • salt 1.24g

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
MPU 2

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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