2green shallotsquartered -just the white and light green portion
120gsnow peasRemove top and tail, cut in half
100gedamameFrozen - shelled weight
150gasparagus spearscut in thirds
1shallotfinely sliced green shallot
1tspblack or white sesame seeds
180ghoney sauce marinated tofucut in strips
Add garlic, ginger and chilli to TM bowl. Chop 3 sec/Speed 9.
Scrape down the bowl. Add coriander and shallots. Chop 3 sec/Speed 7.
Scrape down the bowl. Add mirin, soy sauce, sesame oil and honey. Cook 3min/Varoma/Speed 1 (MC out).
Pour the dressing into a jug and refrigerate until required.
Soba Noodle Salad
Without cleaning the TM bowl and one litre of water (1000g). Heat 6 min/Varoma Speed 1.5.
Add the soba noodles to the boiled water. Place the lid on the TM bowl and stack the deep dish of the Varoma tray onto the lid.
Add the asparagus, edamame and snow peas to the Varoma. Cover with the Varoma lid and cook. 3.5min/Varoma/Speed 1 (Reverse Blade).
Drain the noodles and vegetables and then rinse thoroughly under the cold water until the ingredients are cool.
Transfer the noodles and vegetables into a serving bowl. Stir through the dressing and refrigerate until required.
When you're ready to serve distribute the salad between four bowls and add the tofu slices, sliced shallot and sesame seeds to garnish.
* The salad will take no more than 30 minutes to cool. It can be served at room temperature or cold.This is a vegan-friendly dish. The recipe will make 4 small servings which would be suitable as a lunch dish. As an evening meal for four people, an additional component would be needed.