Seaweed Noodle Salad with Miso Tofu

Cooking Time
70
Portions
4

Ingredients

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  •   tbsp Country Range Soy Sauce
  •   tsp Country Range Sesame Seeds
  • g firm tofu
  •   tbsp white miso
  • g dried wakame
  • g dried hijiki
  •   tbsp mirin
  •   tbsp sesame oil
  •   tbsp rice wine vinegar
  •   tbsp yuzu juice
  • g carrot
  • g edamame beans
  •   tbsp chopped coriander
  • g red chilli, finely sliced
  • g rice noodles

  • 1

    Step 1

    Re-hydrate the wakame and hijiki seaweed in a bowl of cold water for 30 minutes.
  • 2

    Step 2

    To make the dressing mix together 1 tbsp of miso, yuzu juice, sesame oil, sesame seeds, soy sauce, mirin and rice vinegar in a bowl.
  • 3

    Step 3

    Finely slice the carrots and red chilli.
  • 4

    Step 4

    Drain the seaweed and slice into bite sized pieces. Add the carrot, chilli and edamame beans.
  • 5

    Step 5

    Add the dressing and mix well.
  • 6

    Step 6

    Fry off the diced tofu.
  • 7

    Step 7

    Coat in the miso paste and chilli flakes and add to the salad
  • 8

    Step 8

    Serve with rice noodles.
  • 9

    Step 9

    Garnish with sesame seeds and coriander

Ingredients

  • 2 tbsp Country Range Soy Sauce
  • 2 tsp Country Range Sesame Seeds
  • 100 g firm tofu
  • 2 tbsp white miso
  • 50 g dried wakame
  • 50 g dried hijiki
  • 2 tbsp mirin
  • 2 tbsp sesame oil
  • 2 tbsp rice wine vinegar
  • 2 tbsp yuzu juice
  • 50 g carrot
  • 50 g edamame beans
  • 1 tbsp chopped coriander
  • 1 g red chilli, finely sliced
  • 100 g rice noodles