Chilled silken tofu with soba, cucumber and ginger

Ingredients

For 1 serving

• Silken tofu200 g
• Soba noodles70 g
• Cucumber100 g
• Cherry tomatoes80 g
• Soy sauce1 tablespoon
• Ginger5 g
• Sesame oil1 teaspoon
• Spring onions1
• Sesame seeds1 teaspoon

Contains: gluten, soy, sesame,

In season: June – August

Method

1. Bring a pan of water to the boil and cook the soba for 4–5 minutes until tender; drain and cool under cold water, rubbing to remove the starch.
2. Meanwhile, drain the silken tofu and gently cut it into large cubes right on the board, then lift it with a wide spatula as it breaks easily.
3. Wash the cucumber and cherry tomatoes; thinly slice the cucumber and halve the tomatoes. Peel and grate the ginger and slice the spring onion.
4. Arrange the soba on the plate with the tofu and vegetables.
5. Dress with the soy sauce, ginger, sesame oil, spring onion and sesame seeds.