TOFU SOBA NOODLES

This super-simple salad is great for lunch or dinner. Serve hot, at room temperature or chilled. To make it gluten free, check your soba noodles are 100% buckwheat and use tamari instead of soy sauce in the dressing.

Hands-on time 15min. Cooking time about 20min. Serves 2

◆ 100g (3½oz) soba noodles ◆ 280g pack tofu, we used The Tofoo Co Naked Organic Extra Firm ◆ 210g pack stir-fry veg, we used Waitrose Rainbow ◆ Large handful fresh coriander, leaves picked ◆ 25g (1oz) mixed Japanese rice crackers CHECK YOU HAVE

◆ 1tbsp vegetable oil ◆ 1 quantity Sesame, Soy & Lime dressing (see panel on final page)

1 Cook the soba noodles according to packet instructions. Drain and rinse until cool. Meanwhile, make the Sesame, Soy & Lime dressing. Toss the noodles in 1tbsp of the dressing and set aside.

2 Heat 1tsp oil in a large frying pan or wok. Pat the tofu dry with kitchen paper, cut into 2.5cm (1in) cubes, then add to the hot pan and cook for 5min, turning until crisp on all sides. Add the remaining oil and the vegetables to pan and stir-fry for 2-3min, until just al dente. Remove from the heat and stir through 2tbsp of the dressing.

3 To serve, divide the noodles among 4 plates, top with tofu and stir-fried vegetables, drizzle with remaining dressing and sprinkle with coriander leaves and rice crackers.

PER SERVING 475cals, 27g protein, 17g fat (3g saturates), 51g carbs (10g total sugars), 5g fibre

GET AHEAD Follow recipe to the end of step 2 up to 6hr ahead. Chill. Complete recipe to serve.