TERIYAKI TOFU NOODLE SALAD

September 15, 2020
Serves: 3 Cooks In: 20 minutes
  1. Place a frying pan on a medium heat with a small amount of extra virgin olive oil in and cook your tempeh/firm tofu for around 10 minutes making sure as many sides of the cubes are cooked as possible and that they are lightly browned.
  2. Steam your mushrooms for 10 minutes, your broccoli for 4 minutes and cook your peas in boiling water for around 4 minutes. Then set to one side.
  3. Cook the buckwheat noodles for the allotted time. Then set to one side.
  4. Now make your dressing by combining all the ingredients into a bowl and whisking together.
  5. Place the mushrooms, broccoli, pea/edamame and buckwheat noodles into a bowl and top with spring onions and red chilli. Pout over the dressing and mix to make sure everything is coated. Then you’re ready to serve. Enjoy!

Ingredients

    • 1 tsp extra virgin olive oil
    • 1 block tempeh/firm tofu, cut into cubes
    • 140g mushrooms, sliced
    • 200g tender stem broccoli
    • 100g frozen peas or edamame beans
    • 3 servings of buckwheat noodles
    • 6 spring onions, chopped
    • 1 fresh red chilli, diced

    TERIYAKI DRESSING (per person)

    • 1 tbsp tamari
    • 1tbsp mirin
    • 1 tbsp rice vinegar
    • ½ tbsp extra virgin olive oil
    • 1 thumb sized piece of ginger, grated
    • 1 lime, juiced
    • pepper