Soba noodle and tofu salad

Dressing

• 2 cm piece fresh ginger
• 6 sprigs fresh mint, leaves only
• 6 sprigs fresh coriander, roots and stalks (leaves reserved for garnishing)
• 40 g rice wine vinegar
• 40 g pure maple syrup
• 40 g tamari
• 1 tbsp tahini (see Tips)
• 40 g extra virgin olive oil
• 2 tsp miso paste
• 2 tsp sesame oil
• 200 g extra firm tofu, cut into pieces (1 cm thick x 2-3 cm length)

Salad

• 1600 g water
• 200 g frozen edamame beans
• 200 g dried soba noodles
• 1 carrot (approx. 100 g), cut into matchsticks
• 1 Lebanese cucumber (approx. 100 g), cut into halves lengthways, deseeded and thinly sliced
• 2 spring onions/shallots, trimmed and cut into thin slices
• 80 g snow peas, cut into thin slices
• 1 fresh chilli, cut into thin slices