Noodle and salad with grilled tofu

Ingredients

• 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
• 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 

HOW TO PREPARE:
 

1. Heat dressing ingredients in your smallest saucepan, simmer for 30 secs, then set aside.
2. Boil noodles following the pack instructions, adding the edamame beans for the final 2 min 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 tofu with the veg oil, season and griddle or grill for 2-3 min each side - the tofu is very delicate so turn carefully. Top the salad with the tofu, scatter with coriander and serve