balsamic ginger soba noodles

serves 2-3

INGREDIENTS:

• 200g firm tofu, drained, cut into cubes
• 120g soba noodles
• 1 medium carrot, julienned
• 1/2 medium zucchini, julienned
• 1/2 small red capsicum
• 3/4 cup shelled edamame, cooked
• handful of coriander coarsely chopped
• 2-3 spring onions sliced
• toasted sesame seeds, as needed to garnish

Tofu Marinade

• 2 Tbsp Tamari (Gluten Free Soy Sauce)
• 1 Tbsp Balsamic Vinegar
• 2 Tbsp Sesame Oil

Balsamic Ginger Dressing:

• 2 tsp minced ginger (plus 1 tsp extra)
• 2 Tbsp hoisin sauce
• 1/2 tsp Sriracha hot sauce *more if desired
• 1 tsp sesame oil
• 1 Tbsp Tamari (Gluten Free Soy Sauce)

DIRECTIONS:

1. Cut tofu into cubes and place in a bowl.  Coat tofu with 1/3 cup marinade. Cover and marinade in the fridge for 15-20 minutes.  Meanwhile, prepare remaining ingredients.
2. Cook soba noodles according to package instructions.  Drain, run under cold water and set aside.
3. Use a julienne peeler to slice carrot capsicum and zucchini. Alternatively use a vegetable peeler to create ribbons, or simply use a knife.  Set aside.
4. To make sauce: combine all ingredients and stir
5. In a medium sautee pan, heat up about 2 tsp olive oil.  Add 1 tsp minced garlic.  Cook for about 15-30 seconds until fragrant.  Add marinated tofu and cook until tofu is heated throughout.  Set aside.
6. In a large bowl, combine soba noodles, carrots, zucchini, edamame, and tofu.  Pour dressing over and gently toss together.  Serve with toasted sesame seeds, coriander and spring onions.