• 200g soba noodles
• 200g firm tofu, cubed
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 1 cucumber, julienned
• 2 spring onions, sliced
• 2 tablespoons sesame seeds
• 100g edamame, shelled and cooked
• Fresh coriander, for garnish

• 2 tablespoons The Australian Vinegar Co. Native Herb Infused Vinegar
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 1 clove garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 red chilli, finely chopped (optional)
• Salt and pepper to taste

Step 1: Cook the Soba Noodles

1. • Cook soba noodles according to package instructions.
   • Drain and rinse under cold water. Set aside.

Step 2: Prepare the Tofu

1. • In a bowl, toss tofu cubes with 2 tablespoons soy sauce.
   • Heat 1 tablespoon sesame oil and 1 tablespoon olive oil in a pan over medium heat.
   • Add tofu and cook until golden and crispy on all sides. Set aside.

Step 3: Prepare the Vegetables

1. • Thinly slice the red bell pepper, julienne the carrot and cucumber, and slice the spring onions.

Step 4: Make the Dressing

1. • In a small bowl, whisk together The Australian Vinegar Co. Native Herb Infused Vinegar, soy sauce, sesame oil, honey, minced garlic, grated ginger, and finely chopped red chilli (if using).
   • Season with salt and pepper to taste.

Step 5: Assemble the Bowl

1. • In a large bowl, combine cooked soba noodles, red bell pepper, carrot, cucumber, spring onions, edamame, and tofu.
   • Pour the dressing over the top and toss to coat evenly.

Step 6: Serve

1. • Divide the noodle mixture into serving bowls.
   • Garnish with sesame seeds and fresh coriander.