Steps
- Simmer 3 tablespoons of mirin, 2 teaspoons of tamari, 2 tablespoons of orange juice, and 1 finely chopped seeded red chili in a small saucepan for 30 seconds. Remove from the heat.
- Boil 140g of soba noodles according to the package directions, adding 300g of frozen shelled edamame for the final 2 minutes. Rinse under cold water and drain thoroughly.
- Toss with 4 shredded scallions, 300g of bean sprouts, and 1 peeled seeded cucumber, halved lengthwise and sliced. Add 1 teaspoon of sesame oil and the dressing.
- Heat a griddle pan over medium-high heat. Pat 250g of firm tofu dry, cut into thick slices, and brush with 1 teaspoon of vegetable oil; season with salt and pepper.
- Cook the tofu for 2-3 minutes per side, until marked, turning carefully. Place over the salad and scatter with cilantro leaves.