- soy sauce
- agave syrup
- 250g noodles
- 200g tofu
- one zucchini
- fresh coriander
- smoked salt
- olive oil
Cook the noodles and prepare everything else while they're cooking. I had dinosaur-shaped pasta which is highly recommended. If you poor thing can't find anyone, use regular pasta of your preferred shape. I even think this salad would be wonderful with glass noodles but I haven't seen any cute shaped glass noodles ever, so where's the fun in that?
Whisk some oil (rather neutral in taste, like safflower oil) with the rest of the ingredients for the dressing. I had a tiny amount of wasabi, just enough that there is this hint of its fresh spiciness. Adjust to your taste.
The miso works really well with the wasabi and the syrup completes all this hearty and tangy flavours to a umami deliciousness.
Cut your tofu into very small cubes, the zucchini cubes can be a bit bigger. I had a yellow zucchini but the taste isn't very different to the green ones.
Heat a little olive oil and fry the tofu until it gets slightly brown and crispy. Add some smoked salt and then the zucchini. If everything is almost done, deglaze with soy sauce, then turn off the heat.
If the pasta is done, drain and toss with dressing. Then add tofu, zucchini and coriander, mix well.
I put the warm salad into jars as we were heading for a picnic and it was perfect as it could sit for 2 hours or so before we ate it.