Maple Tofu Edamame Buckwheat Noodle Bowl

SERVES 4

READY IN 20 MINUTES

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If you are looking for some vibrant vegan inspiration it doesn’t better than this Maple Tofu Edamame Buckwheat Noodle Bowl. I don’t know about you but now the festive season is over I’m ready to crowd in the plants and fresh flavours. This bowl tastes amazing warm or cold making it the perfect dish for cooking once and eating twice. I hope you love making this recipe, be sure to tag me over on instagram if you give it a go with #madeleineshaw

The Recipe

Ingredients

300 g soba noodles

2 tbsp of chopped basil

2 tbsp of chopped coriander

1 tbsp of sesame seeds

2 spring onions, finely sliced

150g of edamame

1 ripe avocado

Tofu

300 g firm tofu, cubed

1/2 red chilli, finely chopped

1 garlic clove, crushed

2 tablespoons tamari

juice of 1 lime

2 tbsp of maple syrup

Dressing

1/2 red chilli, finely chopped

1 clove garlic, crushed

1 tablespoon finely grated ginger

1 lime juiced

1 tablespoon sweet white miso

1 tablespoon tamari

1 tablespoon rice wine vinegar

1 tablespoon sesame oil

Directions

Mix the tofu with the rest of the tofu spices. Mix the dressing together.

Cook the buckwheat noodles as per pack instructions then rinse with cold water.

Fry the tofu for 7 minutes until golden in a pan.

Mix the buckwheat noodles with the avocado, chopped herbs, spring onions, sesame seeds, edamame, avocado, tofu and dressing together,