Miso Soba Noodles with Broccolini, Broad Beans and Sesame Tofu

Soba noodles 200g
Broccolini 2 bunch(es), trimmed, cut into long florets
Broad beans 300 g, peeled
Sesame seeds 2 tbs
Firm tofu 300 g, cut into 12 slices
Peanut oil 2 tsp
Miso paste 1 tbs, (brown)
Reduced salt soy sauce 1 tbs
Mirin seasoning 1 tbs
Baby spinach leaves 75 g

Cook the noodles in a saucepan of boiling salted water following packet instructions or until just tender. Add the broccolini and broad beans for the last 2 minutes of cooking time. Drain. Refresh under cold water and drain.

Place the sesame seeds on a plate. Press a piece of the tofu into the seeds to coat on both sides. Repeat with the remaining tofu. Heat the oil in a non-stick frying pan over medium-high heat. Cook the tofu for 1-2 minutes each side or until golden.

Meanwhile, whisk the miso paste, soy and mirin in a bowl until combined. Add to the noodles, broccolini, broad beans and baby spinach leaves in a large bowl. 

Toss to combine. Serve topped with the tofu.