
Devices & Accessories
Soba noodle and tofu salad
Prep. 20min
Total 35min
4 portions
Ingredients
Dressing
-
piece fresh ginger2 cm
-
fresh mint leaves only6 sprigs
-
fresh coriander roots and stalks (leaves reserved for garnishing)6 sprigs
-
rice wine vinegar40 g
-
pure maple syrup40 g
-
tamari40 g
-
tahini (see Tips)1 tbsp
-
extra virgin olive oil40 g
-
miso paste2 tsp
-
sesame oil2 tsp
-
extra firm tofu cut into pieces (1 cm thick x 2-3 cm length)200 g
Salad
-
water1600 g
-
frozen edamame beans200 g
-
dried soba noodles200 g
-
carrot (approx. 100 g), cut into matchsticks1
-
Lebanese cucumber (approx. 100 g), cut into halves lengthways, deseeded and thinly sliced1
-
spring onions/shallots trimmed and cut into thin slices2
-
snow peas cut into thin slices80 g
-
fresh chilli cut into thin slices1
Nutrition per 1 portion
Calories
472.8 kcal /
1986.3 kJ
Protein
17.7 g
Fat
20.4 g
Carbohydrates
49.6 g
Fibre
11.2 g
Saturated Fat
12 g
Sodium
1206.8 mg
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Vegetarian Kitchen
87 Recipes
Australia and New Zealand
Australia and New Zealand
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