Cold noodles with broccoli and tofu

Name: Cold noodles with broccoli and tofu
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 red onion (into eight segments); 250 g broccoli or tenderstem broccoli (in florets (broccoli) or stems halved (bimi)); 200 g green beans (tips cut off); 2 tbsp olive oil; 250 g tofu; 1 tbsp soy sauce; 200 g wholewheat noodles; 40 g fresh basil and/or mint leaves (roughly chopped); 6 spring onion (finely sliced into rings); 4 cm ginger (peeled and grated); 4 tbsp soy sauce; 3 tbsp balsamic vinegar; 3 tbsp sesame oil; 1 tbsp maple syrup; ½ tsp chilli flakes

A bowl of soba noodles topped with tofu, broccoli, green beans, sesame seeds, and herbs, with chopsticks and a small dish of dipping sauce on the side. — Foto: Google Gemini

Have you ever eaten cold noodles? It might sound strange, but it is delicious! Especially on warmer days. These fresh, cold noodles with broccoli and tofu are served together with fresh herbs and a fresh, tangy soy-spring onion dressing. Because it is served cold, it is also great for a packed lunch the next day. Thanks to the tofu and broccoli the dish is protein-rich and very suitable for after a workout! It was specially developed for the lifestyle program Plants for Health.

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes

Ingredients

Servings: 3

1

red onion into eight segments
250 g

broccoli or tenderstem broccoli in florets (broccoli) or stems halved (bimi)
200 g

green beans tips cut off
2 tbsp

olive oil
250 g

tofu
1 tbsp

soy sauce
200 g

wholewheat noodles
40 g

fresh basil and/or mint leaves roughly chopped

For the dressing

6

spring onion finely sliced into rings
4 cm

ginger peeled and grated
4 tbsp

soy sauce
3 tbsp

balsamic vinegar
3 tbsp

sesame oil
1 tbsp

maple syrup
½ tsp

chili flakes

Instructions

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Preheat the oven to 200°C.
Start by making the dressing. Mix the spring onion, ginger, soy sauce, balsamic vinegar, sesame oil, maple syrup and chili flakes in a small saucepan, bring to the boil, remove from the heat and set aside.
Put the (tenderstem) broccoli and the green beans in a large bowl together with the onions and drizzle it with 1 tbsp olive oil. Use salt if desired. Mix with your hands and roast it in the oven for 10 minutes.
Press the tofu firmly with a clean tea towel or kitchen paper, so that there is less moisture in it. Cut the tofu into cubes and fry them in 1 tablespoon of oil until they are golden brown on all sides. Take the pan off the heat and mix the fried tofu with 1 tbsp soy sauce.
Meanwhile, bring a large pan of water to the boil and cook the noodles according to the instructions on the packaging. Drain and rinse under cold water, then let drain and set aside.
When the vegetables are done, put them back in the bowl, add the drained noodles, tofu and dressing and mix. Mix the basil and/or mint into the dish and serve while the vegetables are still a little warm.