Soba Tofu Salad For A Sunny Lunchtime

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Slightly adapted from maple spice who in turn adapted it from 101 cookbooks who appearantly had the idea of adding cucumber and spring onion before me. Oh well.

Serves 2:
Cube a block of smoked tofu, put it in a shallow bowl and cover it with grated ginger (a 2 inch piece), zest of one lemon, 1 tbsp cayenne pepper, 1 tbsp sesame oil (optional) and a scant half cup of soy sauce with a dash of lemon juice and maple syrup, oyster sauce or other sweetener. Mix well and leave the tofu to marinate for a bit.

Cook 100g of soba noodles according to package instructions, drain and rinse well under cold water to get rid of the excess starch.

Chop up half a spring onion, throw it in a hot pan together with the tofu (hold back on the marinade, you’ll need it) and wait till the tofu is golden brown. Deglaze the pan with a few spoonfuls of the marinade, adding some water if you need to.

Top the noodles with some diced cucumber, avocado, the tofu and a few sprinkles of sesame seeds, drizzle any leftover marinade over it and you’re good to go.

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