Soba Noodle Salad with Tofu and Edamame

Ingredients

• 1 tsp neutral oil (5 ml)
• 200 g firm tofu, cut into 1.5 cm cubes
• 150 g dried soba noodles
• 200 g frozen shelled edamame beans
• 1 carrot (about 80 g), cut into thin strips
• ½ cucumber (about 150 g), cut into thin strips
• 2 spring onions (about 30 g), finely sliced
• 1 tbsp toasted sesame seeds (9 g)

Dressing

• 1½ tbsp soy sauce (23 ml)
• 1 tbsp rice vinegar (15 ml)
• 2 tsp toasted sesame oil (10 ml)
• 1 tbsp white miso paste (17 g)
• 2 tsp maple syrup (10 ml)
• 1 tsp grated fresh ginger (2 g)
• 1 tbsp water (15 ml)