400g firm tofu, cut into 8 slices
2tsp soy sauce
170g dried soba noodles
6 spring onions thinly sliced
2 large carrots, peeled cut into match sticks
2 courgette sticks cut into match sticks
50g baby spinach leaves roughly torn
150g bean sprouts
100g radishes thinly sliced
A handful of fresh coriander
For the dressing:
4cm fresh root ginger peeled & finely grated
2 tbsp soy sauce
Finely grated zest and juice of one lime
Line the grill rack with foil and arrange the tofu on top in a single layer. Drizzle over the soy sauce and marinate for 10 minutes.
Mix all the dressing ingredients in a large bowl.
Cook noodles, then toss in dressing. Add spring onions, courgettes, spinach, beansprouts, carrots, radishes and coriander and toss.
Preheat your grill to high, cook tofu for 2-3 minutes on each side, then cut into cubes. Divide the noodle salad between 4 plates (or bowls), top with tofu.
Serve warm straight away, or chill in the fridge and serve later.
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