2 tbsp soy sauce
2 tsp sesame oil
2 tsp extra virgin olive oil
200g silken tofu, cubed
1 avocado, halved and thinly sliced
8 snowpeas, blanched and thinly sliced
½ cup store-bought vegetarian kimchi
¼ bunch coriander, leaves picked
½ bunch chives, finely chopped
2 tbsp sesame seeds
Juice of 1 lemon
Into a pot of boiling salted water, add the pasta and cook as per packet directions.
Drain, allow to cool and then dress with 1 tbsp soy sauce, 1 tsp sesame oil and 1 tsp olive oil.
Dress the tofu in the remaining 1 tbsp soy sauce, 1 tsp sesame oil and 1 tsp olive oil. Into a frypan on medium heat, add tofu with the sauce and cook 2-3 minutes or until golden.
Begin to arrange your pasta bowl – start by dividing the pasta into two bowls, then arrange the avocado, snowpeas and kimchi around the bowl in a circular motion, leaving the tofu until last.
Sprinkle over the sesame seeds, a drizzle of lemon juice, chives and coriander.