Cold Soba with Tofu and Ginger Dressing
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
The tofu is fried without oil because a well-pressed block browns on its own in a good non-stick pan. If it sticks, it was not pressed for long enough.
Keeps overnight and eats well cold, which is what the dressing is designed for. Tofu is most of the protein and the soba supplies a surprising amount of the rest.

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