Ingredients
- 200g firm tofu, cubed
- 2 servings/bundles of soba noodles
- ½ cup shelled edamame
- 1 small cucumber, thinly sliced or peeled into ribbons
- 1 small avocado, sliced
- 1½ tbsp white miso paste
- 2 tsp sesame oil
- 1 tbsp reduced salt soy sauce
- 1 tbsp maple syrup
- 1 tsp finely grated ginger
- 1 tbsp water
- Sesame seeds
- Pickled ginger
- Green onion, sliced
Method
Step 1
Neatly stick the cubed tofu through 4 skewers. Spray lightly with oil to coat and place in an airfryer and cook for 10 minutes at 180°C until lightly golden (*see tips).Step 2
In the meantime, mix together all of the miso sauce ingredients. After the tofu has been in the airfryer for 10 minutes, brush on the sauce to evenly coat the tofu pieces. Airfry for an additional 5 minutes until completely golden and crispy.Step 3
In the meantime, bring a small pot of water to the boil and cook soba noodles according to packet instructions. Drain, rinse well with cold water and set aside.Step 4
Fill the same pot up with more water and bring to the boil. Add in the edamame and boil until all of the edamame floats to the top of the water. Drain and set aside.Step 5
To assemble, divide the noodles between two bowls. Top with the cucumber, avocado, edamame and tofu. Garnish with sesame seeds, pickled ginger and green onion. Serve with the remaining miso sauce and enjoy immediately.