Recipe by: Zoe B Pullin
Time: 10 mins + refrigeration Serves: 4 - 6
In a large bowl, combine the freekeh, tofu, snow peas, peas, red pepper, carrots, water chestnuts, mint and coriander.
In a small bowl, stir together the mirin, miso, vinegar, chilli, garlic, and honey. Pour over the salad and toss to combine.
If you have time let the salad sit for 30 minutes as the flavour will absorb into the tofu.