Thai Salad

This is a fantastic tasting and filling noodle/salad dish that is from the January 2012 edition of Australian Women's Health.

makes 2 servings

- 110g extra-firm tofu drained and cut into 2cm cubes
- 110g buckwheat soba noodles
- 1/2 cup shredded carrot
- 1/2 red capsicum, sliced into 3cm strips
- 1/2 cup frozen shelled edamame, microwaved for 1 minute and cooled
- 2 tbs chopped coriander
- 2 tsp black seasme seeds ( i just toasted white ones)

Dressing

- 1 tbs creamy peanut butter
- 2 tbs rice wine vinegar
- 2 tbs reduced-salt soy sauce
- 2 tbs fresh lime juice
- 1 tsp brown sugar

1.combine all dressing ingredients in a blender or food processor or whisk together until smooth.

2. Toss 1 tablespoon dressing with tofu and set aside to marinate. Reseve rest of dressing.

3. Cook noodles according to package directions then drain and rinse.

4. In a large bowl, toss cooked noodles with remaining dressing.

5. Add carrot, red capsicum, edamame, coriander and mairnated tofu. Toss gently.

6. Sprinkle with seasame seeds. Serve immediately or refrigerate overnight.