400g 100% buckwheat soba noodles (or regular for gluten containing noodles)
1 tbsp olive oil
400g extra firm tofu
2 tbsp olive oil
a few pinches of sea salt
6 tbsp almond butter, 100g
2 tsp white miso paste
1 lime juiced
¼ tsp sea salt
6 tbsp water
30g flaked almonds
4 stalks spring onion, sliced
handful of mint leaves or thai basil
1 red chili (optional)
- Make the almond dressing by combining all the ingredients except the water and whisk until even. Add the water one tablespoon at a time until consistency is like a creamy salad dressing.
- Bring a pot of water to the boil and cook the noodles for 3-4 minutes until al dente. Drain thoroughly and rinse under cold running water. Toss in 1 tbsp olive to prevent the noodles from sticking together.
- Cut the tofu into 1-2 cm cubes and cook on medium high heat with olive oil and 2 pinches of salt until golden brown, approximately 5 minutes. Add the noodles onto the pan for 30 seconds to reheat.
- Toss the warm noodles and tofu in almond dressing and garnish with almonds, spring onions, mint leaves and chili.