Meat-free Monday

Soba noodle & edamame salad with grilled tofu

Serves 4 Prep 15 mins Cook 15 mins

140g soba noodles

300g fresh or frozen podded edamame

(soy) beans

4 spring onions, shredded

300g bag beansprouts

1 cucumber, peeled, halved lengthways,

deseeded with a teaspoon and sliced 1 tsp sesame oil

250g block firm tofu, patted dry

and thickly sliced

1 tsp vegetable oil handful coriander leaves, to serve

FOR THE DRESSING

3 tbsp mirin

2 tsp tamari

2 tbsp orange juice

1 red chilli, deseeded if you like,

and finely chopped 1 Heat the dressing ingredients in your smallest saucepan, simmer for 30 seconds, then set aside.

2 Boil the noodles following pack instructions and add the edamame beans for the final 2 mins of the 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 Brush the tofu with the veg oil, season and griddle or grill for 2-3 mins on each side – the tofu is very delicate so turn it carefully. Top the salad with the tofu, scatter with coriander and serve.

PER SERVING 331 kcals, fat 7g, saturates 1g,

carbs 48g, sugars 7g, fibre 5g, protein 21g, salt 1.2g