Fresh soba noodle bowl with kiwi and tofu
When I'm craving something that feels really good, I almost always end up with a bowl like this. Lots of fresh components, different textures and flavors that just work together. This soba bowl has exactly that!
Ingredients · Servings 2
- 2 Zespri™ SunGold™ Kiwis
- 150 g soba noodles
- 200 g Tofu Natural
- 0.5 cucumber
- 2 spring onions
- 150 g Rotkohl
- 100g edamame beans (frozen)
- 10 g ginger
- 3. The Tamari Sauce
- 3 TL Honig
- 4 tablespoons lime juice
- 1 tsp coconut oil
- 2 tablespoons of linseed oil
- 1 tbsp sesame seeds (for garnish)
- 20 g garden cress (for garnish)
- Salt
Method · 25 min
- Wrap the tofu in a kitchen towel and weigh it down with a heavy object for about 10 minutes. Meanwhile, peel the Zespri™ SunGold™ kiwis and slice them. Slice the cucumber thinly and finely slice the spring onions. Finely shred the red cabbage. Cut the drained tofu into approximately 2 cm cubes. Cook the soba noodles according to the package instructions. Add the edamame to the noodle water about 3 minutes before the end of the cooking time. Drain, rinse with cold water, and drain well again.
- Finely grate the ginger into a small bowl, add the tamari, honey, and lime juice, and stir to combine. Heat coconut oil in a pan, add the tofu cubes, and fry for about 5 minutes until golden brown on all sides. Reduce the heat, add the sauce, and simmer, stirring occasionally, until the tofu is glazed.
- Place the red cabbage in a bowl, add a pinch of salt and a third of the remaining lime juice, and massage vigorously with your hands for about 2 minutes until softened. Divide the soba noodles between bowls. Arrange the cucumber, edamame, red cabbage, tofu, and Zespri™ SunGold™ kiwi on top. Whisk together the flaxseed oil, honey, and remaining lime juice in a small bowl to make a dressing, season with salt to taste, and drizzle over the bowls. Top with sesame seeds, spring onions, and cress, and serve immediately.
