Perfect for packing into your lunch box, this Chinese-inspired tofu, broccoli and noodle salad is ready in less than 30 minutes.
- In a small jug, combine the soy sauce, honey and ginger. Set aside until needed.
- Prepare the noodles following the packet instructions. Drain, and then rinse with cold water. Cook the broccoli in a pan of boiling, salted water for 3-5 mins, until just tender. Drain and rinse under with cold water. Transfer the noodles and broccoli to a serving dish and pour over the dressing. Toss to coat.
- Slice the tofu into 1cm strips and then brush with the oil. Griddle in a hot griddle pan for 2-3 mins on each side, until golden. Arrange over the noodles and drizzle with a little sesame oil, if you like. Serve.
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