wasabi tofu salad

wasabi tofu noodles


½ packet (150g) firm tofu, in large dice
1 tbsp tamari or soy sauce
2-3 tbsp cornflour
1 bunch of broccolini
1 pkt (60g) rocket and/or spinach
80g buckwheat noodles
½ avocado, diced
toasted sesame seeds and chopped cashews to serve

For the dressing:
juice of ¼ of a lime
2 tbsp olive oil
1 generous tsp wasabi paste


  1. Fill a medium-large pan with water and place a steamer over the top – heat to bring to a gentle boil
  2. Douse the tofu in soya sauce and leave to marinate
  3. Mix together all the ingredients for the dressing and season well
  4. Put a frying pan on a medium heat with about 2cm deep of oil
  5. Put the noodles in the boiling water, a few at a time to prevent clumping, and steam the broccolini over the top at the same time for about 7 minutes
  6. Drain the tofu and pat it dry on kitchen paper – toss in seasoned cornflour
  7. Fry the tofu until golden – don’t move it around too much as it’s very fragile
  8. When the noodles and broccoli are cooked, drain them and rinse briefly with cold water. Return them to the pan and mix half of the dressing
  9. To serve, place the noodles and broccoli on top of a bed of rocket and spinach, with the diced avocado
  10. Scatter over the tofu, toasted sesame seeds and cashews and finish with a little more dressing

One thought on “wasabi tofu salad

  1. Pingback: wasabi tofu noodles | The Other Bread & Milk

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