Green noodle and tofu salad with ginger and tamari dressing

Method

1. Bring a large pan of water to the boil and cook the noodles according to the packet instructions (about 5 minutes). Add the broccoli to the pan for the last 3 minutes. Drain and run under cold water for 5-6 minutes to rinse off any starch and to cool everything down.
2. Heat a non-stick frying pan over a medium heat. Add the tofu and dry fry (without oil) for 4-5 minutes, stirring occasionally, then set aside.
3. For the dressing, whisk all the ingredients in a small bowl. Taste and season the dressing (tamari is quite salty so you may not need to add any extra salt). Combine the cooked ingredients with the spinach, avocados and dressing in a large bowl, then serve straightaway, sprinkled with chopped coriander, if you like.