Cold Soba Noodle Salad with Smoked Tofu and Edamame

Prepare the fresh components: Peel and shred 30g carrot. Core and thinly slice 40g red bell pepper. Slice 10g green onion. Peel and finely grate 5g fresh ginger. Cube 100g smoked firm tofu into 1cm pieces.

Bring a medium pot of water to a rolling boil. Add 50g frozen shelled edamame and boil for 2 minutes. Remove the edamame using a slotted spoon and transfer them immediately to a bowl of ice water to shock and preserve their bright green color.

Keep the water boiling, and add 70g dried soba noodles. Cook for 4 minutes (or according to package directions), stirring occasionally to prevent the noodles from clumping.

Drain the soba noodles in a colander, then plunge them immediately into the ice water bath with the edamame. Vigorously rub the noodles with your hands under cold running water for 30 seconds to wash away excess surface starch, which prevents sticking. Drain thoroughly, shaking off all excess water.

Whisk the dressing together in a small bowl: combine 15ml soy sauce, 15ml rice vinegar, 7.5ml toasted sesame oil, 5ml maple syrup, and 5g grated fresh ginger.

To pack for travel: Pour the dressing into a separate small, leak-proof container. Place the washed and thoroughly drained soba noodles at the bottom of your main lunch container. Layer the cubed smoked tofu, edamame, sliced red bell pepper, shredded carrots, and green onions on top. Sprinkle with 3g toasted sesame seeds. Seal and keep chilled. Toss with the dressing immediately before eating to keep the noodles perfectly textured.