Ingredients
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