- 350g extra firm tofun
- 230g soba noodles
- 140g baby spinach
- 1/4 cup bottled ponzu sauce
- 6 radishes
- 1/4 cup peanuts chopped
- Cut 350g extra-firm tofu into 1cm-thick slices; press dry with paper towels. Season with salt and pepper. Grill on medium-high for 10 to 15 minutes, covered, turning once. Cut into bite-size pieces.
- Meanwhile, cook 230g soba noodles. Place 140g baby spinach in a colander in the sink; drain hot noodles directly over spinach. Rinse with cold water; drain well.
- Toss with 1⁄4 cup bottled ponzu sauce; 6 radishes, thinly sliced; and grilled tofu. Top with 1⁄4 cup peanuts, chopped.
to our Free Good Housekeeping Newsletter