Recipes - Ryan McGreal

Bring a pot of water to a boil.
Chop the tofu into cubes and fry them for several minutes on each side until they are crispy.
Pan-steam the broccoli and cauliflower in a pan with some soy sauce and rice vinegar.
Boil the soba noodles (usually 4 minutes), then strain and rinse well to avoid sticking.
Mince the red cabbage and grate the carrot, then chop the scallions and herbs.
Mix together the soy sauce, vinegar, sesame oil, vegetable oil, garlic, ginger, syrup and sriracha in a bowl and blend with an immersion blender.
Combine all ingredients in a large bowl, toss well and serve with fresh squeezed lime.

Vegetable Tofu Soba Bowl