Miso Tofu Noodle Salad

Ingredients

• 200g firm tofu, pressed and cubed
  2 tablespoons miso paste
  1 tablespoon soy sauce
  1 tablespoon sesame oil
  200g rice noodles
  1 red bell pepper, thinly sliced
  1 medium cucumber, julienned
  100g edamame, shelled
  2 spring onions, sliced
  Fresh coriander, for garnish
  Lime wedges, for serving
  Sesame seeds, for garnish

Instructions

1. Preheat the oven to 200°C (180°C fan)/400°F.
   In a bowl, mix the miso paste, soy sauce, and sesame oil to create a marinade.
   Toss the cubed tofu in the marinade until well coated, then spread it out on a baking tray lined with parchment paper.
   Bake the tofu in the preheated oven for 25-30 minutes, turning halfway through, until golden and crispy.
   Meanwhile, cook the rice noodles according to the package instructions, then rinse under cold water and drain.
   In a large mixing bowl, combine the cooked rice noodles, red bell pepper, cucumber, edamame, and spring onions.
   Once the tofu is cooked, add it to the salad mixture and toss gently to combine.
   Serve the salad garnished with fresh coriander, sesame seeds, and lime wedges on the side.