Vegan Soba Noodle Salad

ingredients
Soba Noodles, uncooked 100 g 3.52 oz
Firm Tofu (calcium set) 200 g 7.05 oz
Edamame 90 g 3.17 oz
2 medium  2 medium  Carrots 150 g 5.29 oz
Cucumber 75 g 2.65 oz
1 tsp  1 tsp  Sesame Seeds (for garnish) 5 g 0.18 oz
1 tbsp  1 tbsp  Garlic Infused Olive Oil 15 g 0.53 oz
For the Dressing
5 tbsp  5 tbsp  Tamari 100 g 3.53 oz
1/2 tsp  1/2 tsp  Garlic Replacer 0.3 g 0.1 oz
2 tsp  2 tsp  Maple Syrup 13.5 g 0.48 oz
3 tbsp  3 tbsp  Rice Wine Vinegar 63 g 2.22 oz
1/2 tsp  1/2 tsp  Minced Ginger 2.5 g 0.09 oz
Chilli (optional - to taste)

Method

1. Slice tofu into thin cubes. Heat a large fry pan with olive oil and add the tofu. Allow to cook 4-5 minutes before flipping it over to the other side and cooking. Add a dash of tamari and a drop of sesame oil and allow to cook for a further minute.

2. Chop carrot and cucumber into thin slices and set aside.

3. Add soba noodles and edamame beans into a pot of boiling water and cook for 4-5 minutes. Drain and rinse under cold water. Set aside.

4. Prepare the dressing by mixing the tamari, maple syrup, sesame oil, rice wine vinegar and ginger into a bowl. Add chilli if desired/tolerated.

5. In a large bowl, add the noodles, vegetables and tofu and pour the dressing over the top. Sprinkle with a garnish of sesame seeds.

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Hints

Nutrition Information (per serve)
Energy	2267 Kj / 542 cal
Protein	30.00g
Carbohydrates	58.40g
Sugar	19.00g
Total Fat	20.80g
Saturated Fat	3.20g
Fibre	11.00g