Miso soba noodles with broccolini, broad beans and sesame tofu
Dry soba noodles (100% buckwheat)
2 bunch(es), trimmed, cut into long florets
Frozen broad beans
300 g, peeled
300 g, cut into 12 slices
1 tbs, (brown)
Reduced salt soy sauce
Baby spinach leaves
- Cook the noodles in a saucepan of boiling salted water following packet instructions or until just tender. Add the broccolini and broad beans for the last 2 minutes of cooking time. Drain. Refresh under cold water and drain.
- Place the sesame seeds on a plate. Press a piece of the tofu into the seeds to coat on both sides. Repeat with the remaining tofu. Heat the oil in a non-stick frying pan over medium-high heat. Cook the tofu for 1-2 minutes each side or until golden.
- Meanwhile, whisk the miso paste, soy and mirin in a bowl until combined. Add to the noodles, broccolini, broad beans and baby spinach leaves in a large bowl. Toss to combine. Serve topped with the tofu.