Easypeasy weeknight miso soba noodle salad with cripsy oven baked tofu.
Preheat the oven to 200°C. Put some baking parchment on a baking tray.
Cut the tofu into 2 cm cubes and put it on the baking tray. In a small bowl mix together miso paste, soy sauce, rice syrup, sambal oelek, juice of a lime and sesame oil. Use 1/2 of the marinade and gently coat the tofu with the mixture so that all of the tofu is covered. Roast the tofu for 20 minutes or until crispy in your oven giving it an occasional stir.
Meanwhile bring a pot with salt water to a boil. Wash and trim the sugar snaps, thai asparagus (or wild brokkoli) and radishes. Quickly cook the sugar snaps and thai asapragus (or wild brokkoli) in salt water and rinse under cold water. Cut the radishes into slices.
Bring another pot with salt water to a boil and cook the soba noodles according to the package instruction. When they are ready rinse under cold water and put aside.
Prepare a big bowl and add the soba noodles, your vegetables, the crispy tofu and the rest of your miso marinade. Mix together well and divide between two plates. Sprinkle with sesame seeds, add a few mint leaves and serve! Enjoy!