Radish Soba (gluten free, dairy free, low FODMAP, vegan)

Last updated on 4.10.2020

This recipe is for 4 servings. Each serving contains about 437 kcal (27 g protein, 56 g carbs, 11 g fat).

Ingredients

333 g soba noodles (100% buckwheat)
280 g firm tofu – sliced
150 g baby spinach
40 g roasted peanuts – roughly chopped
70 g radishes – thinly sliced
3 tbsp tamari
1 tbsp lime juice
1 tsp toasted sesame oil
1 tsp peanut oil
salt + pepper to taste

Cooking instructions

Dry tofu slices with paper towel. Season with salt and pepper and grill on both sides.

Cook the soba noodles according to instructions, about 5 mins. Make sure the noodles don’t clump together. Rinse thoroughly under cold water and set aside. Don’t cook the noodles too far in advance, otherwise they’ll become fragile.

Put the spinach in a large colander and pour boiling water over it to wilt slightly.

Mix the soba noodles with all the ingredients, sprinkle with chopped peanuts.

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