A refreshing salad with apple and cucumber matchsticks, shredded tofu, spring onions served with cold soba noodles, coriander and a spicy, soy dressing.
Ingredients -
Instructions
1
Shred the tofu using the coarsest side of a cheese grater. Then add to a pan with some oil and fry until getting slightly crispy and golden.
2
Mince or grate the ginger and garlic and add to the tofu and cook until fragrant. Finally add the chicken bouillon with a spot of water to help it dissolved and fry until the moisture has disappeared.
3
Cut the cucumber and apple into matchsticks and thinly slice the spring onion. If the skin on the apple is quite tough then try to cut some of it off as it will affect the texture of the salad.
4
Boil the soba according to the packet instructions and then rinse in cold water to stop the cooking process and cool them down.
5
Assemble the bowl with soba noodles topped with the veggies, tofu and a handful of coriander. Then drizzle over the dressing and enjoy!
