This is an absolute winner of a lunchbox recipe for you this week – there’s something about noodles that makes them taste even better the next day (just me?). This recipe makes enough for 3 so you can make it for dinner perhaps and portion the rest out for lunches or just make it for you lunch for Mon-Wed.
Soba noodle salad w/ tofuPrint This
- 1 block extra firm tofu, cut into cubes
- 200g soba noodles (dry weight)
- 1 red pepper, thinly sliced
- 1 large carrot, grated or chopped finely
- 1⁄2 cucumber, sliced +cut into quarters
- 50g shredded red cabbage
- 5 spring onions, sliced
- juice from 1⁄2 lime
- 2 tbsp of sesame oil
- 2 tbsp of soy sauce/tamari
- 1 tbsp of rice vinegar
- 1 garlic clove, crushed
- sesame seeds, to garnish
- crushed peanuts, to garnish
Preheat the oven to 180°C/350°F, and place the tofu chunks on a baking tray. Toss in a little bit of oil, and bake in oven for 15 minutes until golden.
Meanwhile cover the soba noodles in boiling water, and drain after 5 minutes. Immediately run them under cold water to prevent them from turning soggy or sticky.
Prepare the dressing by combining lime juice, sesame oil, soy sauce, rice vinegar and garlic in a small bowl. Set aside.
Next add noodles to a large bowl with the tofu chunks, pepper, carrot, cucumber, red cabbage and spring onions.
At this stage, you can add your dressing to the bowl now, or add to each lunch box the night before.
Gently combine everything in the bowl, and split between 3 lunch boxes. Garnish with sesame seeds and crushed peanuts, and add a wedge of lime to squeeze before you eat, if you wish.