Hi, this recipe is from the Tesco Food Website and you can find the original recipe and nutritional information here. It makes a tasty packed lunch and dinner/tea for the family. This recipe was delicious, admittedly I have only tried it when cold, but, it was really tasty then. I especially loved the soy dressing for it, I thought the ginger added a delicious kick to it and the honey added a slight sweetness to it and kept the pasta from sticking together when put in a lunch box and not stirred. In the future, I will definitely be using the dressing for other noodle dishes and also to marinate meats and/or tofu, seitan etc... I think using extra broccoli was a good idea as it added a change of texture from the soft spaghetti and crisp tofu. You can definitely change the veg to whatever you like best/ have in the fridge at the moment, some good ideas may be: carrots, chopped into batons, any variety would work fine, sweetcorn, you could do baby corn or loose corn e.g frozen or from a tin, different variety of broccoli e.g purple sprouting broccoli, ordinary broccoli, bean sprouts, sugar snap peas and even things like squash, spouts and aubergine. As well as this, you could substitute the tofu for a meat, some pulses e.g lentils or chickpeas, breaded fish/chicken/meat-replacement, really whatever floats your boat. Finally, of course you can switch the soba noodles for other noodles or carbohydrates: ANY pasta (G-F would be fine too): chickpea, tagliatelle, penne, shells, twists, ANY rice: white, brown, black, wild egg-fried etc., ANY noodles: buckwheat, egg, ramen, udon, You could even serve it as a sort of burrito, with rice and a wrap, or just a wrap. Enjoy!
Dietary Info:
-Vegan
-Vegetarian
-Contains Gluten (soba noodles made entirely from Buckwheat flour are G-F but, it is more common for them to have added wheat flour. So, if you are allergic or not eating gluten for another reason, you may want to check what you are buying/eating. Also, double check your tofu for cross-contamination.)
-No nuts
-Dairy-Free
-Main Meal
Ingredients:
-3tbsp Low-Salt Soy Sauce {I used normal salted soy sayce}
-2tsp Clear honey
-1/2tsp Fresh Ginger, finely grated {I used 1/2tsp dried ginger}
-200g Dried Soba Noodles {They didn't have any in where I shop, so I used spaghetti instead}
-125g Tenderstem broccoli {I used a bit extra, I think it was a 200g packet}
-200g Firm Smoked Tofu, drained {I used a 225g packet, it made no difference}
-1/2tbsp Vegetable Oil {I used extra virgin olive oil}
-Sesame Oil (optional) {I didn't add this, the soy dressing was enough}
Method:
1:In a small jug, combine the soy sauce, honey and ginger. Set aside until needed.
2:Prepare the noodles following the packet instructions. Drain, and then rinse with cold water. Cook the broccoli in a pan of boiling, salted water for 3-5 mins, until just tender. Drain and rinse under with cold water. Transfer the noodles and broccoli to a serving dish and pour over the dressing. Toss to coat. {I stirred mine together with a wooden spoon, because the tossing didn't coat all of them}
3:Slice the tofu into 1cm strips and then brush with the oil. Griddle in a hot griddle pan {I used a frying pan and fried either side for about 5mins each} for 2-3 mins on each side, until golden. Arrange over the noodles and drizzle with a little sesame oil, if you like. Serve.
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