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Green Noodle
Bowl 

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INGREDIENTS:

For 4 serves

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  • 250g soba noodles (or rice noodles, gluten free noodles or linguini)

  • 1 small bunch asparagus (approx. 8 asparagus) 

  • approx. 65g snow peas 

  • 4-6 broccolini 

  • 100g edamame ( shelled)

  • 3–4 generous handfuls baby spinach

  • 3 spring onions, sliced

  •  Optional garnishes -sesame seeds, avocado and coriander 

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Marinated tofu:

  • 400g tofu, drained and pressed for at least 30 minutes

  • 2 tablespoons toasted sesame oil

  • 3 tablespoons soy sauce

  • 1 tsp minced ginger

  • 2 garlic cloves, minced 

  • 1 tablespoon rice vinegar (optional)

  • 2 tsp Sriracha (or other chilli sauce/paste) - optional 

  • 1 tablespoon sesame seeds

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Sesame ginger dressed:

  • 2 tbsp olive oil

  • 2 tbsp sesame oil

  • 2 tbsp water 

  • ⅓ cup (75ml) soy sauce 

  • ¼ (58ml) cup rice wine vinegar

  • 1 tbsp cane sugar (or coconut sugar or maple syrup)

  • 1 tbsp Sriracha (or other chilli sauce/paste)

  • 2 tbsp finely chopped ginger

  • 3 fat cloves garlic- finely minced

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DIRECTIONS:
 

  1. Begin with the tofu. Preheat the oven to 200 degrees (C) and line a baking tray with baking paper. 
     

  2. Cut the pressed tofu into small bite size cubes and make the tofu marinade by combining the remaining ingredients (except for the sesame seeds).
     

  3. Place the cut tofu in a shallow bowl and pour the marinade over it and toss everything carefully until all of the tofu is generously coated. 
     

  4. Add the marinated tofu onto the baking tray and sprinkle with the sesame seeds. Bake for 30 minutes, or until golden and crispy. Flip the tofu halfway through the baking time.
     

  5. Meanwhile, bring a large pot of water to boil for the noodles and cook noodles according to directions.
     

  6. Make the Sesame ginger dressing by stirring the ingredients together in a medium bowl.
     

  7. During the last couple minutes of cooking the pasta, add any veggies that need a quick blanching directly into the boiling noodle water (broccolini, asparagus, snow peas, edamame) for 1-2 minutes, until they turn bright green. ( Or roast them with the tofu!).
     

  8. Once the vegetables and noodles are cooked drain everything and rinse with cold running water until chilled. Drain well and place in a large bowl.
     

  9. Pour dressing over top and add tofu and baby spinach, tossing everything together well. Toss in the shallots.
     

  10. Serve in bowls with optional garnishes.

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