Ingredients
200g soba (buckwheat) noodles
2 packs of tofu
4 tbsp tamari (wheat-free soy sauce)
or soy sauce,
4 tbsp mirin (Japanese sweetened
rice wine)
2 tbsp grated fresh root ginger
2 tbsp sesame oil,
1 tsp xylitol
Coconut oil, for frying
100g fresh spinach leaves
Method
Drain the tofu by placing it in a sieve then weigh it down with something, like a tin of beans for a
few hours to squeeze out the remaining water. Cook the noodles for 4-6 minutes then drain immediately under cold water to avoid them overcooking. Slice the tofu and marinate. Heat 1–2
tbsps coconut oil in a large frying pan and add the tofu slices. Gently fry for 5 mins on each side. Add the spinach and heat until it wilts, then throw in the reserved noodles to warm through for a few mins. Serve with remaining marinade drizzled over and masses of veggies and a slice of lemon/lime on the side.