Fresh Soba and Cucumber Salad with Tofu Crumble

• servings: 2
• total time: 10 minutes

Ingredients

• 200g buckwheat soba noodles

• 200g extra firm tofu

• 1 tbsp grated fresh ginger

• 1 tbsp crushed fresh garlic

• 2 tbsp tamari

• 1 medium English cucumber, julienned or finely sliced into matchsticks

Dressing:

• Juice of one large lime

• 1 tbsp tamari

• 1 tbsp rice vinegar

• 1 tsp toasted sesame oil

• Pinch of chilli flakes (optional)

• 1/2 tsp agave syrup

To serve:

Your favourite chilli oil (optional)

Fresh basil (optional)

Directions

1. Get the tofu out the packet, drain and give it a good squeeze, wrapped in kitchen paper, to absorb any excess water.

2. In a medium bowl, crumble the tofu into small pieces with your hands

3. Heat a non stick pan with sesame or a light oil, for frying, then add the crumbles to the pan with a small pinch of salt and fry, moving regularly, for 6-7 mins until the tofu starts to crisp and turn a light/medium shade of yellow. Add the tamari, fry until the liquid has absorbed, then clear a space in the centre, add a little more oil, heat it, then add the ginger and garlic and fry 3-4 mins more, until the raw aroma has subsided. Season to taste, adding more tamari if you think it needs more salt.

4. Cook the noodles according to the packet instructions, give them a really good rinse in cold water, then gently toss in some toasted sesame oil (so they don’t stick together) and set aside in a a bowl until ready to combine.

5. In a small mixing bowl, whisk together the dressing ingredients.

6. Julienne or finely slice the cucumber, then in a large mixing bowl, toss the cucumber, noodles and dressing together.

Divide into bowls and add the tofu crumbles, chilli oil and fresh basil on top.