200g Hakubaku Organic Cha Soba noodles
250g Wasabi greens (see note)
300g organic firm tofu
1 carrot, large
200g mixed asian mushrooms (see note)
1 lebanese cucumber
4 tbsp dark soy sauce
2 tbsp mirin
4 tbsp water
2 garlic cloves, large
sml knob of ginger
1/3 bunch coriander
1 each birds eye chilli, lime
Cha-sabi Salad – Summer 2012 Merit
1. Place all marinade ingredients in a bowl, roughly chopping garlic, ginger, coriander and chillies.
2.Dice tofu into 2cm cubes and toss in marinade. Refrigerate while prepping other ingredients.
3.Prepare noodles as instructed and rinse in cold water to chill quickly.
4.Slice carrot and cucumber finely in sticks. Wash wasabi greens well and dry.
5.Fry mushrooms in sunflower oil until tender and cool. Fry marinaded tofu on high heat until lightly browned and crispy, reserve liquid.
6.Assemble all ingredients in a large mixing bowl, include left over tofu marinade that has been strained. Toss gently and season with soy to taste.
7. Serve in large bowls garnished with fresh coriander and extra chilli to taste and a squeeze of fresh lime juice.