Soba Noodle, Tofu & Vegetable Salad With Miso Dressing

Soba noodle, tofu & vegetable salad with miso dressingIngredients
270g dried soba noodles
200g snow peas, trimmed
1 large carrot, peeled, cut into matchsticks
2 tablespoons rice wine vinegar
1 tablespoon miso paste
1 1/2 tablespoons olive oil
2 teaspoons soy sauce or tamari (wheat-free soy sauce)
1 teaspoon finely grated fresh ginger
1 teaspoon Dijon mustard
1 teaspoon caster sugar
200g firm tofu
4 small radishes, thinly sliced
100g baby spinach leaves
40g (1/4 cup) sunflower seeds

Step 1
Cook the noodles in a large saucepan of lightly salted boiling water until al dente, adding snow peas and carrot in last 30 seconds of cooking. Refresh under cold running water. Drain. Transfer to a large bowl.
Step 2
Stir the vinegar, miso, oil, soy sauce, ginger, mustard and sugar in a bowl until the sugar dissolves.
Step 3
Lightly spray a frying pan with oil. Cook the tofu for 2 minutes each side or until light golden. Cut into 1cm-thick strips.
Step 4
Add the miso mixture, tofu, radish, spinach and sunflower seeds to the noodles. Toss to combine.