Soba noodles with tofu, vegetables and ginger-sesame dressing

Ingredients for 2 servings:

• 1 lemon(s), grated zest and 1 tbsp juice
• 3 cm ginger root, grated
• 1 tbsp syrup (agave syrup)
• 1 tsp cayenne pepper
• 1 tsp salt
• 1 shot of rice vinegar
• 1 dash of soy sauce
• 2 tbsp sesame oil
• 250 g noodles, Japanese (soba noodles)
• 300 g tofu, sliced
• some coriander leaves, chopped
• 5 spring onions, cut into thin rings
• ½ cucumber(s), pitted and thinly sliced
• ½ red bell pepper(s), thinly sliced
• Sesame, roasted

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

For the dressing, combine the lemon zest with the ginger, agave syrup, cayenne pepper, and salt. Add the lemon juice, rice vinegar, and soy sauce and mix well. Add the sesame oil and whisk the dressing with a hand blender. Cook the soba noodles until al dente and refresh under cold water. Brown the tofu on both sides in a cast-iron grill pan, briefly frying the bell pepper. Mix the soba noodles with the cilantro, spring onions, bell pepper, cucumber, and 2/3 of the dressing. Divide between two plates, place the tofu on each plate, drizzle with the remaining dressing, and sprinkle with sesame seeds. Serve with any salad.