This tofu is packed full of flavour and tastes amazing with the Japanese-style noodles. I like to leave the veggies raw because I love the crunch and freshness, but if you prefer your vegetables cooked, then simply replace the radishes with red pepper and steam all the veg for a couple of minutes before tossing them through the noodles.

A note from Eatopic: The really good soba noodles are made with 100 per cent buckwheat and are gluten-free. Some are a mix of buckwheat and regular wheat. You could replace the soba noodles with brown rice noodles or wholewheat noodles, just be sure each portion of noodles is no more than 280 calories.