Cold Soba with Tofu and Ginger Dressing

Make cold soba with tofu and ginger dressing, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
150 g Firm tofu (Weighed after pressing. Silken tofu is about half the calories and protein.)
160 g Cooked soba noodles (Cooked weight.)
80 g Mangetout
40 g Radishes
20 g Spring onion
1 tbsp (15 g) Tamari
1 tsp (4 g) Toasted sesame oil
5 g Sesame seeds
1 tbsp Rice vinegar
A thumb, finely grated Fresh ginger
Ingredient notes on the recipe page.

METHOD
1. Press the tofu between kitchen paper under a plate for ten minutes, then cut it into 2 cm cubes and fry them in a dry non-stick pan over a high heat, turning, for eight minutes until the sides are brown and firm.
2. Cook the soba, then rinse it under the cold tap until cold and no longer slippery.
3. Whisk the tamari, vinegar, sesame oil and ginger with a spoon of water. Blanch the mangetout for one minute and slice the radishes.
4. Toss the noodles and vegetables in the dressing, the tofu on top, spring onion and sesame seeds over.

Contains gluten cereals, soya and sesame.
Most soba is buckwheat blended with wheat. Pure buckwheat soba exists and carries no gluten.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/cold-soba-tofu-ginger-dressing

AI-generated images illustrating the recipe.

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