Japanese avocado and tofu salad
- 90g soba noodles
- 2 cups small broccoli florets
- 1 courgette, peeled in ribbons or julienned
- 1 tablespoon cornflourcornstarchX
- black pepper
- 100g Japanese-style firm tofu (we used Morinaga), cut in 2cm cubes
- spray oil
- 1 Lebanese cucumber, peeled in ribbons
- ¾ cup sliced beans or snow peas
- 1 avocado, in 1cm slices
- 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
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.
Nutrition Info (per serve)
Total fat 37g
Saturated fat 5g
Dietary fibre 15g
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.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
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