Servings: 2

Half a cucumber sliced thinly Half a cucumber sliced thinly
Half a very small white cabbage sliced thinly Half a very small white cabbage sliced thinly
Half a bunch of Chopped coriander Half a bunch of Chopped coriander
Two small red chillies deseeded and chopped finely Two small red chillies deseeded and chopped finely
Four spring onions chopped Four spring onions chopped
Two small tomatoes chopped Two small tomatoes chopped
Two nests of egg noodles Two nests of egg noodles
 
For the dressing For the dressing
One teaspoon white miso One teaspoon white miso
One teaspoon of sesame oil One teaspoon of sesame oil
Two teaspoons shaoxing vinegar Two teaspoons shaoxing vinegar
Four teaspoons of soy sauce Four teaspoons of soy sauce
Juice of one lemon Juice of one lemon
Generous squeeze of honey (I would have desolved some sugar on the hob but didn’t have time) Generous squeeze of honey (I would have desolved some sugar on the hob but didn’t have time)
3 cm of ginger grated 3 cm of ginger grated
 
For the tofu For the tofu
One block of firm tofu One block of firm tofu
Salt Salt
Pepper Pepper
Vegetable oil spray Vegetable oil spray

Slice tofu into cubes and put in a bowl with the rest of the tofu ingredients and stir. Put in the air fryer on 180 degrees for 10 mins.
While tofu is frying chop the salad ingredients and put in a bowl.
Bring a pot of water to the boil then take off the heat and add the noodle nests to soak for 5 mins.
Prepare the dressing by whisking all the ingredients together in a bowl.
Add dressing to the salad and toss to ensure evenly coated.
Serve the salad in bowls with the tofu sprinkled on top.

I like sour/sharp flavours so this dressing might be too strong for some. Reduce the lemon and vinegar quantities if you don’t like these flavours as much.  I like sour/sharp flavours so this dressing might be too strong for some. Reduce the lemon and vinegar quantities if you don’t like these flavours as much.