Japanese Sesame Tofu Soba Salad with Lime Ponzu & Coriander

Japanese Sesame Tofu Soba Salad with Lime Ponzu & Coriander

Ready in 30 minutes • Serves 2
This dish most recently appeared in Fresh Start Choice (4 Nights For 2) on Sunday, January 23, 2022.
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Take your taste buds around the world with this fresh and flavourful tofu noodle salad. The limey ponzu dressing and fresh veggies complement the simplicity of the tofu and noodles brilliantly.

Ingredients

Soba Salad

  • 1 carrot, peeled into ribbons
  • 1 Lebanese cucumber, cut in half lengthways & thinly sliced
  • 50g baby spinach
  • 1/4 pack organic soba noodles
  • 1/4 cup frozen corn
  • 25g lime ponzu

To Serve

  • 1 radish, thinly sliced into rounds
  • 1 bunch coriander, leaves picked
  • 25g lime ponzu

Tofu

  • 300g tofu, diced 2cm
  • 1 tsp sesame oil
  • 1 tsp honey
  • 1 tsp soy sauce

Steps

  1. Bring a medium pot of salted water to a rolling boil on high heat.
  2. Peel carrot into ribbons and cut cucumber in half lengthways and thinly slice. Add both to a large bowl, along with baby spinach. Set aside.
  3. Dice tofu 2cm and season with salt. Heat sesame oil in a medium, non-stick fry-pan on medium-high heat. Cook tofu for 6-7 minutes, turning often, until golden on all sides. Remove from heat, add honey and soy sauce to pan and toss to coat tofu.
  4. Cook noodles and corn in pot of boiling water on high heat for about 4 minutes, until tender. Drain and rinse under cold water to cool. Drain again and transfer to bowl with salad. Toss together with first measure of ponzu. Season to taste with salt.
  5. Thinly slice radish and pick coriander leaves.
  6. Soba noodle salad topped with tofu, radish and coriander. Drizzle over remaining lime ponzu.

Nutritional Information

Energy 1702 kj
407 kcal
Protein 25.6g
Carbohydrate 41.7g
Fat 10.2g