Tofu-Vegetable Noodle Toss

Ingredients for Tofu-Vegetable Noodle Toss

• 450g asparagus, trimmed and cut into 1-inch pieces

• 230g trimmed and halved snow peas

• 240ml Marinated Sautéed Tofu cubes

• 275g buckwheat soba noodles

• 1 tablespoon low-sodium soy sauce

• 2 tablespoons low-sodium soy sauce

• 1 tablespoon mirin

• 1/2 tablespoons agave nectar

• 1/2 tablespoons rice vinegar

• 1 clove garlic, crushed

• 2 teaspoons cornflour mixed in 1 tablespoon cold water

• Dash sesame oil or chilli oil (optional)

• Pinch crushed red pepper flakes (optional)

Put a large pot of water on to boil. Add the vegetables to the boiling water and cook for about 2 minutes. Remove the vegetables from the water with a strainer and place them in a large bowl. Add the tofu and mix well.

Bring the water back to a boil. Add the soba noodles and cook for 4 to 5 minutes, until tender.

For the sauce place all the sauce ingredients in a saucepan. Slowly bring to a boil, stirring constantly, until thickened and clear. Remove from the heat and pour over the tofu and vegetables, mixing well.

Remove soba noodles from water and place in a large bowl. Toss with the 1 tablespoon soy sauce to separate the noodles. Pour the vegetable mixture over the noodles and toss well to mix. Serve warm or at room temperature, with Sriracha hot sauce as a condiment, if desired, for more heat.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.