Ginger Soba Salad with Turmeric Tofu and Pickles

This salad comes together quickly enough to be a weekday dish, but requires a bit of work, as there are a few key elements to prepare. First, a sweet, salty and gingery marinade that flavours the noodles; next, the tofu, with its sticky golden sauce covering a crunchy crust; and finally, quick pickles on top, which give everything a tangy zing! Hands-on time 30min. Cooking time about 15min. Serves 4 300g firm tofu

200g soba or rice noodles 2 handfuls baby spinach 1tsp turmeric

2tbsp cornflour

1tbsp coconut oil

FOR THE GINGER MARINADE

3tbsp toasted sesame oil 3tbsp tamari

2tbsp maple syrup

1tbsp grated fresh root ginger 1 garlic clove, peeled and grated

TO SERVE

4tbsp Quick Pink Pickles, see below right

1 avocado, destoned and sliced Handful fresh coriander leaves, optional

2tbsp sesame seeds, toasted

1 First, make the Quick Pink Pickles. Next, in a bowl, stir all the marinade ingredients and 2tbsp water, until combined. Pat and press the tofu dry between a few sheets of kitchen paper, then cut into 2.5cm pieces. Add to the marinade, gently mixing to coat, and set aside for 5-10min.

2 Meanwhile, cook the noodles in a large pan of salted boiling water according to packet instructions. Drain and rinse under cold running water, then drain again. Empty on to a platter and drizzle over 3tbsp of the tofu marinade. Add the spinach and toss to combine.

3 Strain the tofu, reserving the marinade. Stir the turmeric into the marinade and set aside. Sprinkle the cornflour over the strained tofu (shaking off any excess).

4 Heat a large, non-stick frying pan over medium-high heat and add the coconut oil. Once hot, add the tofu and fry for about 5min, turning frequently, or until golden and crunchy all over. Reduce heat to low, then pour over the reserved marinade and simmer for 1-2min, until sticky and coating the tofu.

5 Arrange the tofu on top of the noodles, then top with the avocado, coriander (if using) and Quick Pink Pickles. Sprinkle over the sesame seeds and serve.

PER SERVING 550cals, 19g protein, 29g fat (7g saturates), 51g carbs (11g total sugars), 7g fibre