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Herby zucchini soba salad with peanut tofu

Peanut tofu adapted from Anna Jones. 

Servings: 4
Author: Claudia Brick
Ingredients
  • 300 g soba noodles
  • 2-4 zucchini depending on size (about 4-500g)
  • 1/2 cup basil or mint torn
  • 3/4 cup coriander roughly chopped
  • 3/4 cup mix of sesame, pumpkin and sunflower seeds
  • 1/2 cup spring onion finely sliced
  • 1 cup edamame beans blanched
  • green beans or broccolini, optional or fresh mango in season
  • 1 ripe avocado
Tofu
  • 300 g firm tofu cubed
  • 1 red chilli
  • 1 garlic clove
  • 2 tablespoons soy sauce
  • juice of 1 lime
  • 2 heaped tablespoons crunchy peanut butter
  • splash of water
Dressing
  • 1/2 red chilli
  • 1 clove garlic
  • 1 tablespoon finely grated ginger
  • 3 tablespoons fresh lime juice
  • 1 tablespoon white miso
  • 2 tablespoons hulled tahini (runny)
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon honey
Instructions
  1. Mix the cubed tofu with the chilli, garlic and soy to coat. Set aside. Mix together the lime juice, peanut butter and a splash of water to form a creamy sauce. Set aside.
  2. Mix all dressing ingredients together and set aside.
  3. Bring a medium pot of water to the boil for the soba noodles.
  4. Toast the seeds in a dry pan.
  5. If using, pan fry the beans or broccolini in olive oil with salt and pepper.
  6. Julienne the zucchini into a large bowl. Add the herbs, toasted seeds, beans or mango, spring onion and edamame beans.
  7. Cook the soba noodles according to packet instructions. Drain and rinse in cold water. Add to the salad along with the dressing and toss to thoroughly combine.
  8. Heat a medium fry pan over medium heat with a tablespoon or two of olive oil. Drain the tofu and add the remaining soy marinade to the peanut butter mixture. Fry the tofu until golden on all sides, then add the peanut butter mixture, turn the heat off and stir until the tofu is coated, it’s no longer runny and you get a few browned crunchy peanut bits.
  9. Serve up the salad with hot peanut tofu and sliced avocado.