Teriyaki Tofu and Soba Noodles

The tofu in this recipe is a great plant based protein source which will keep you full for longer. Make sure you serve this dish with a decent helping of veggies alongside it for extra fibre, vitamins and minerals, If you have an air fryer you can marinade the tofu and then crisp it up in the air fryer for approx. 10 minutes before adding it to this recipe which saves the need to squeeze the water out of the tofu and gives it a lovely crispy finish.

SERVES 2

Ingredients

• 200g soba (buckwheat) noodles (or wholewheat noodles)

• 1 pack of tofu (approx 300g)

• 4 tbsp tamari (wheat-free soy sauce) or soy sauce

• 4 tbsp mirin (Japanese sweetened rice wine). Normal rice wine can be used otherwise

• 2 tbsp grated fresh root ginger

• 2 tbsp sesame oil

• 1 tsp Coconut oil, for frying

• 100g fresh spinach leaves

Directions

• Drain the tofu by placing it in a sieve then weigh it down with something, like a tin of beans for a few hours to squeeze out the remaining water. Or air fry as above.

• Cook the noodles for 4-6 minutes then drain immediately under cold water to avoid them overcooking.

• Slice the tofu and marinate it in the mixture of tamari, mirin, ginger and sesame oil

• Heat 1–2 tbsp coconut oil in a large frying pan and add the tofu slices. Gently fry for 5 mins on each side.

• Add the spinach and heat until it wilts, then throw in the reserved noodles to warm through for a few mins.

• Serve with masses of veggies and a slice of lemon/lime on the side. Sprinkle with extra soy sauce if desired.