Organic Soba with Herbaceous Leaves, Asparagus & Marinated Tofu
Cut the Tofu into small bite sized slices and marinate for at least two hours in the Tamari and Mirin. Gently saute the asparagus and celery in the garlic then
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Ingredients
- 350g Spiral Organic Soba noodles (cooked)
- 1 bunch Watercress (Picked and washed)
- 80g Spiral Pickled Ginger
- 60g Pea shoot tendrils (picked and washed)
- 10g toasted Sesame seeds
- 200g Firm Tofu
- 50ml Spiral Organic Tamari
- 50ml Spiral Mirin
- 80g Asparagus spears (cut into batons)
- 80g Celery (cut into batons)
- pinch of Korean Red Pepper powder
- 10ml Spiral Ume Plum Vinegar
- 2 cloves Garlic (chopped)
- 10g Organic Sugar
- 50ml Spiral Organic Toasted Sesame Oil
- 125ml Organic Shiso Vinegar
- 10g Bonito flakes
- 150ml Grapeseed oil
- 2 cloves Garlic
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