Chilled tofu with soy sesame dressing
1 medium, cut into spirals
4 small, cut into spirals
Shelf fresh wheat noodles
300 g, shelf-fresh soba variety
1 medium, halved lengthways, thinly sliced
Reduced salt soy sauce
60 ml, (1/4 cup)
Rice wine vinegar
15 ml, (3 tsp)
Silken firm tofu
600 g, (2x300g), drained on paper towel
2 individual, thinly sliced diagonally
- Cut carrot and radishes into spirals using a spiralizer (see note). Place in a large bowl.
- Prepare noodles following packet instructions or until just separated. Drain and rinse under cold water. Drain.
- Divide carrot mixture, noodles, sprouts and cucumber between 4 plates, leaving space in the centre. Combine soy sauce, oil and vinegar in a small bowl.
- Carefully cut each tofu block into quarters. Place 2 pieces of tofu onto each plate. Drizzle with dressing and sprinkle with shallots to serve.