Soba noodle & edamame salad with grilled tofu

• soba noodles↗140g g
• fresh or frozen podded edamame300g g

  (soy) beans

• spring onions↗4

  shredded

• bag beansprouts300g g
• cucumber↗1

  peeled, halved lengthways, deseeded with a teaspoon and sliced

• block firm tofu↗250g g

  patted dry and thickly sliced

• oil1 tsp tsp
• handful coriander

  leaves, to serve

• mirin↗3 tbsp tbsp
• tamari↗2 tsp tsp
• orange juice↗2 tbsp tbsp
• red chilli↗1

  deseeded, if you like, and finely chopped

Step-by-step instructions

1. 1

   Heat dressing ingredients in your smallest saucepan, simmer for 30 secs, then set aside.

2. 2

   Boil noodles following the pack instructions, adding the edamame beans for the final 2 mins cooking time. Rinse under very cold water, drain thoroughly and tip into a large bowl with the spring onions, beansprouts, cucumber, sesame oil and warm dressing. Season if you like.

3. 3

   Brush tofu with the veg oil, season and griddle or grill for 2-3 mins each side – the tofu is very delicate so turn carefully. Top the salad with the tofu, scatter with coriander and serve