

Japanese avocado and tofu salad
Ingredients
- 90g soba noodles
- 2 cups small broccoli florets
- 1 courgettezucchiniX, peeled in ribbons or julienned
- 1 tablespoon cornflourcornstarchX
- black pepper
- 100g Japanese-style firm tofu, cut in 2cm cubes spray oil
- 1 Lebanese cucumber, peeled in ribbons
- ¾ cup sliced beans or snow peas
- 1 avocado, in 1cm slices
- Dressing
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1 teaspoon reduced-salt soy sauce
- 1 teaspoon mirin (see tips)
- 2 teaspoons tahini
- 1 teaspoon white wine vinegar
- 2 tablespoons hot water
- 2 teaspoons toasted sesame seeds
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Instructions
1 Cook noodles following packet instructions. Add broccoli and courgette to pot 2-3 minutes before noodles are ready and cook until noodles are cooked and veges are just tender. Drain and rinse under cold water to cool. Set aside.
2 In a bowl, place cornflour and season with pepper. Add tofu pieces and toss to coat. Spray a frying pan with oil and set over a medium-high heat. Add tofu pieces and cook, turning, for a few minutes until golden on each side. Remove from heat and set aside to cool.
3 In a bowl, gently combine tofu, cucumber, beans and cold noodles.
4 In a jar or bowl, combine dressing ingredients. Pour most of the dressing over the salad and gently mix. Serve salad topped with avocado and remaining dressing.
Variations
Make it vegan: Check soba noodles and white wine vinegar are vegan.
Make it gluten free: Use gluten-free noodles and check cornflour, tofu, soy sauce, mirin and tahini are gluten free.
HFG tip
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
-
Calories 597 cal
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Kilojoules 2500 kJ
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Protein 17 g
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Total fat 37 g
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Saturated fat 5 g
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Carbohydrates 45 g
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Sugar 7 g
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Dietary fibre 15 g
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Sodium 160 mg
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Calcium 160 mg
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Iron 6 mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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