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 minutes, until just tender. Dain 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 (1/2 in) strips and then brush with the oil. Griddle in a hot griddle pan for 2-3 minutes on each side, until golden. Arrange over the noodles and drizzle with a little sesame oil, if you like. Serve.
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