Tofu Udon Salad - cooking recipe

Ingredients

14 oz fresh udon noodles
7 oz firm tofu, cut into 1/4 inch slices, halved
1 None cucumber, halved lengthways, sliced diagonally
1 None medium carrot, halved lengthways, sliced diagonally
1 None medium red pepper, deseeded, thinly sliced
2 1/3 cups mixed greens
4 None scallions, thinly sliced
1/4 cup soy sauce
2 tbsp vegetable or peanut oil
1 tbsp honey
1/4 tsp wasabi paste

Preparation

Place noodles in a large heatproof bowl. Cover with boiling water and let stand for 1 min. Stir to separate strands, then drain.
Combine noodles, tofu, cucumber, carrot, pepper, mixed greens and half the scallions in a large bowl.
Whisk soy sauce, oil, honey and wasabi together. Divide salad among shallow serving bowls. Drizzle with dressing. Serve topped with remaining scallions.