Micro purple radish is known for its vibrant purple leaves and can be used in a wide variety of dishes and salads. With a slightly peppery kick to it, the micro purple radish brings this Japanese salad to life.
Serves: 4
DF, V
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Servings
Prep time
Cook time
Recipe
Ingredients
- 600g firm tofu
- 1 tbsp chilli jam
- 1 tbsp salt-reduced soy sauce or tamari
- 1 tbsp vegetable oil
- 270g dried soba buckwheat noodles
- 300g frozen shelled edamame
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- Spicy Asian Dressing
- 2 garlic cloves, grated
- 2cm ginger, grated
- 2 tbsp salt-reduced soy sauce
- 1 tbsp sesame oil
- 2 tbsp honey
- 1 tsp chilli flakes
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- 1 bunch radishes, thinly sliced
- 1 bunch spring onions, thinly sliced
- Garnish with micro purple radish & sesame seeds
Method
- Press the tofu with baking paper to dry out and cut into cubes. Place the tofu in a large mixing bowl and pour in the chilli jam and soy sauce. Mix to combine. Heat oil in a medium frypan over high heat. Gently add the marinated tofu to the pan and cook, turning occasionally until all sides are golden, for 5 mins.
- Meanwhile, bring a medium pot of water to the boil. Once boiling, add the soba noodles and stir. Reduce heat slightly to keep the water at a simmer. Cook for 5 mins (or time prescribed by your noodle package).
- Fill a large mixing bowl with cold water. When the noodles are fully cooked (not al dente or mushy), drain and place in the cold water. Using your hands, rub the noodles in the cold water (this washes off extra starch and prevents the noodles from going mushy). Drain again and let sit.
- While the noodles are cooking, fill another small saucepan with water and bring to the boil. Add the edamame and cook for 3 mins or until tender. Drain well and run under cold water. Set aside.
- To make the dressing, combine all the ingredients in a bowl and whisk well to combine. Set aside.
- Divide the noodles among plates and surround with tofu, edamame, radishes and spring onion. Drizzle over the dressing and garnish with micro purple radish and sesame seeds.
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