Soba Noodle & Tofu Peanut Bowl

• 300 g firm tofu, pressed and cubed
• 180 g soba noodles
• 1 whole carrot, julienned
• 1 whole cucumber, julienned
• 100 g edamame, shelled
• 3 tbsp peanut butter, smooth
• 2 tbsp soy sauce
• 2 tbsp lime juice
• 1 tbsp maple syrup
• 2 tbsp cornflour
• 3 tbsp vegetable oil
• 3 tbsp warm water

Steps

1. 1

   Toss the pressed tofu cubes in the cornflour until lightly coated. Heat 2 tablespoons of the oil in a non-stick pan over medium-high heat and fry the tofu 8-10 minutes, turning occasionally, until crisp on most sides.

   Start 10 min timer
2. 2

   Meanwhile, cook the soba noodles per packet instructions (usually 4-5 minutes), then rinse under cold water to stop them clumping and set aside.

   Start 5 min timer
3. 3

   Cook the edamame per packet instructions (usually a 3-minute microwave steam or boil).

   Start 3 min timer
4. 4

   Whisk the peanut butter, soy sauce, lime juice, maple syrup, remaining oil, and warm water together until smooth — add the water gradually, it should end up pourable, not paste-thick.

5. 5

   Divide the noodles between two bowls. Top with tofu, carrot, cucumber, and edamame. Drizzle with the peanut dressing.