Cucumber and Tofu Salad

Based off traditional Japanese flavours this fresh crisp salad is ideal when you feel like a refreshing dish that is quick to make. With flavours of ginger in the miso dressing drizzled over fresh silken tofu, nutty soba noodles and fresh crunchy cucumber ribbons, this is the dish your work colleges will envy when you take it to work.

INGREDIENTS:

• 200G Silken tofu

• 270g soba noodles

• 2 cucumbers sliced into ribbons

• 2 handfuls baby spinach leaves

• 1 avocado thinly sliced

• 1 bunch broccolini

 For the dressing:

• 1 tbsp white miso paste

• 1 1/2 tbsp rice vinegar

• 2 1/2 tbsp mirin

• 1 tsp fresh ginger, minced

• 1 tbsp nori flakes

• 2 green shallots thinly sliced (white end only)

METHOD:

For the dressing:

1. In a small bowl or jug combine the miso paste with a little of the rice vegetarian to start with. Stir well until it turns into a smooth paste, then add the remaining liquid ingredients as well as the minced ginger. Once combined set aside.

For the salad:

1. Blanch the broccolini in a saucepan of boiling water for 5 minutes until they are tender and have changed to a bright green colour. Drain and allow too cool.

2. Cook the soba noodles in boiling water as per the packet instructions, then drain.

3. This salad is best served with out being tossed as the soba noodles and silken tofu are delicate. Divide the blanched broccolini, soba noodles and baby spinach leaves between two wide shaped bowls.

4. Add the cucumber sliced into ribbons using a peeler, half an avocado thinly sliced and the silken tofu sliced in to 1.5cm thick slices over the top.

5. Finish off with drizzling the ginger dressing over, followed by sprinkling the nori flakes and sliced shallots over the top.

Serves: 2

Prep / cook time: 20-25 minutes

Recipe and photography by Bonnie Coumbe. See her site here & Instagram here.