You will need:
60g buckwheat or soba noodles cooked & drained, 250g of pre cooked tofu drained & cut into cubes.
Marinade:
1 garlic clove, crushed, 1 red chilli finely chopped, 2 tbsp reduced sodium soya sauce, 1 tsp sweet chilli dipping sauce, 1 tsp sesame oil, juice of ½ lime, 1 carrot peeled & grated into long strips, 1 head of pak choi shredded, ½ courgette cut into long strips, ½ red onion cut into strips, small handful fresh coriander leaves.
To make:
Combine all the marinade ingredients in a bowl, add the cubes of tofu and leave for a few hours in the fridge or overnight. Place the marinated tofu onto a pre heated grill and cook for 2 - 3 minutes until golden brown. Remove & set aside. Place the carrot & courgette strips, pak choi and onion onto the hot grill and wilt down for around 30 seconds - 1 minute. On a serving dish, place the cooked warm noodles, top with the wilted vegetables and the grilled tofu. Scatter with the torn fresh coriander leaves & a squeeze of lime juice to serve.
