1 block Cauldron Organic Tofu, drained for 20 minutes, cut into 2cm squares
200g buckwheat soba noodles
1 tbsp olive oil
70g spring greens
100g baby asparagus
80g edamame beans, shelled
2 cloves of garlic, crushed
2 tbsp sesame oil
1 tbsp tamari
1 tbsp Chinese rice wine
2 tbsp toasted sesame seeds


  1. Bring a saucepan of water to the boil and cook the noodles according to instructions. Drain and rinse in warm water. Cover and set aside.
  2. Pour the oil into a wok and place on a medium-high heat. Add the tofu to the pan and cook for 6 minutes, stirring occasionally until golden.
  3. Add the spring greens, asparagus and edamame to the pan. Cook for 2 minutes, then add the garlic, sesame oil, tamari and rice wine vinegar. Cook for a minute before adding the noodles and cooking for a further minute.
  4. Serve with toasted sesame seeds.