Soba Noodle Salad

DF, V + RSF - serves 4

Ingredients:

• 375g firm tofu

• 270g soba noodles (use to make GF)

• 1 large carrot

• 1 bunch of asparagus ends trimmed

• 250g cherry tomatoes

• 3 cups shredded purple cabbage

• 1 cup sliced mushrooms

Sauce:

• 1 1/2 tbsp olive oil

• 2 tbsp water

• 1/2 tbsp raw honey

• 1/2 tsp sesame oil

• 1 1/2 tbsp tamari

• 1 1/2 tsp apple cider vinegar

• 1 garlic clove grated

• 1 tbsp grated ginger

Method:

1. First make your sauce by adding all the sauce ingredients into a mixing bowl and whisking.

2. Divide half of the sauce into another bowl.

3. Dice your tofu into thumb size pieces and place in one of the bowls and carefully coat with the sauce. Set aside.

4. Heat a frypan to medium-low heat and add the tofu drizzling over any leftover sauce. Cook each side for around 3-4 minutes or until golden.

5. While this cooks chop your asparagus and mushrooms and bring a pot of water to the boil.

6. Once your tofu is cooked place back in the bowl, cover and set aside.

7. Now add the asparagus, mushroom and 1 tbsp of the sauce to the pan and cook for around 5 minutes.

8. Add your soba noodles to the boiling water and cook for around 4 minutes or according to the packets instructions.

9. While this cooks shred your cabbage, peel and cut your carrot into matchsticks and halve your tomatoes and add to a large mixing bowl.

10. Drain and rinse your noodles and add the the bowl with the cabbage.

11. Add in the tofu, asparagus, mushroom and the remaining sauce and carefully mix together.

12. Top with fresh coriander if you like and enjoy.