Peanut Noodle Salad with Maple Tofu

For the maple tofu

• 16 oz block of firm tofu
• 1 tbsp corn starch
• 1 tbsp maple syrup
• 1 tsp soy sauce
• 1/2 tsp olive oil

For the sauce

• 1/2 cup peanut butter
• 1 tsp maple syrup
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1/2 tsp chilli flakes
• 1 garlic clove, minced
• 1/4 cup water

For the salad

• 6.3 oz soba noodles
• 1/2 cup kale coleslaw
• 1/2 large cucumber
• 75 g frozen edamame
• 1 shallot stalk
• 1/2 cup coriander
• 1/2 tbsp sesame seeds
• 1 tbsp crushed peanuts

1. Press tofu for 15–20 minutes, then cut into cubes and toss lightly with corn starch, maple syrup, soy sauce and olive oil. Air fry tofu at 180 degrees for 15 to 20 minutes.
2. Boil 1 litre of water in a large pot. Once boiling, add the soba noodles and cook for 1–2 minutes (or according to packet instructions). Drain and rinse under cold water before using. Set the noodles aside.
3. In a bowl, whisk together the ingredients for the peanut sauce to make a smooth dressing.
4. Wash and prep veggies by dicing the cucumber into small pieces, roughly chopping the coriander and shallot and rinsing the coleslaw mix. Soften the edamame in boiling water for 5 minutes, then drain.
5. Toss cooled noodles in a large bowl with the coleslaw, diced vegetables and most of the dressing.
6. Top with maple tofu, drizzle over remaining dressing, and finish with crushed peanuts and sesame seeds before serving. Enjoy!