Sesame noodle salad with baked tofu

Ingredients

For 4 portions. Tick items as you go — nothing is changed for anyone else.

Our recipes use a 15 ml tablespoon. The standard Australian tablespoon holds 20 ml, so use three level teaspoons where a tablespoon is listed.

• 400 g firm tofu, pressed and cubed
• 250 g wholemeal or soba noodles
• 200 g wombok (Chinese cabbage), shredded and washed
• 2 carrot, julienned
• 150 g frozen edamame
• 3 tbsp reduced-salt soy sauce
• 1 tbsp sesame oil
• 2 tbsp rice vinegar
• 20 g ginger, grated
• 2 tbsp sesame seeds, toasted

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Heat the oven to 200°C (180°C fan). Toss the tofu with one tablespoon of soy sauce and bake for 20 to 25 minutes until golden and firm.
2. 2Step 2. Cook the noodles as directed, then rinse under cold water and drain well.
3. 3Step 3. Boil the edamame for three minutes, drain and cool.
4. 4Step 4. Whisk the remaining soy sauce, sesame oil, vinegar and ginger, then toss everything together and finish with sesame seeds.

Allergens for your selection

• Contains: Soya
• Contains: Cereals containing gluten
• Contains: Sesame

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.