Soba Noodle Salad

Tofu

• 200 g firm tofu, cubed
• 1 Tbsp tapioca flour/corn flour
• 1 Tbsp Pureharvest Organic Tamari

Sauce

• 2 Tbsp peanut butter
• 1 inch piece of ginger
• 1 clove garlic
• 1 Tbsp sesame oil
• 1 tsp miso paste
• 1 Tbsp Pureharvest Organic Tamari
• 1 Tbsp rice wine vinegar
• 1 Tbsp Pureharvest Organic Rice Syrup
• 1/2 tsp chilli flakes (optional)
• 1-3 Tbsp water

Salad

• Soba noodles
• 1 bunch broccolini

1. Add the tofu, tapioca flour and tamari in a sealed container and shake to mix well.
   Add a little oil in a pan over medium heat. Add in tofu and fry until golden and crispy - tossing in the pan so it can cook evenly.

2. Remove tofu, then cook broccoli in the same pan for 5 minutes or until slightly charred.

3. Cook noodles to packet instruction.

4. For the sauce, add all the ingredients into a blender and blend until smooth.

5. To serve, spread out the sauce on the bottom of the plate then top with noodles, tofu and broccolini. Garnish with some fresh chilli, spring onion and sesame seeds.