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Sticky teriyaki tofu with soba noodle salad
Sticky teriyaki tofu with soba noodle salad
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Elevate your soba noodle salad with succulent prawns, salmon, or flaky white fish.
Ingredients:
  • 60ml soy sauce
  • 60ml sake
  • 40.00 gm caster sugar
  • 2 tsp finely grated ginger
  • 400g firm tofu, thickly sliced
  • 400g pkt frozen edamame
  • 48.00 gm miso paste
  • 180g soba noodles
  • 1 bunch asparagus, woody ends trimmed, sliced diagonally
  • 1 carrot, peeled, cut into long matchsticks
  • 125.00 ml coriander leaves
Instructions:
  • In a saucepan over medium heat, mix together soy sauce, sake, sugar, and ginger. Bring to a boil and simmer for 3-4 minutes until the sauce slightly thickens.
  • Place the tofu in a shallow bowl, pour over half of the sauce, coat evenly, and let marinate for 15 minutes.
  • Cook the edamame according to the packet instructions and then peel them.
  • 1. Boil water in a medium saucepan. Stir in miso paste and noodles and cook until noodles are tender, about 3-4 minutes. Toss in asparagus and cook for an additional minute until tender-crisp. Drain, saving 2 tablespoons of the cooking liquid. Rinse noodles and asparagus under cold water, then place in a bowl. Mix in edamame, carrot, coriander, and reserved liquid. Combine well.
  • Preheat a chargrill or frying pan on high heat, then grill the tofu for 2 minutes on each side or until heated through.
  • Plate the salad and tofu, then generously drizzle with the remaining sauce.

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