Tofu and Sesame Noodle Salad
Serves 4 to 6
Time 35 min
Pack this quick-and-easy salad for lunch or serve it as a side dish with an Asian meal. For a shortcut, pick up pre-cut veggies from the salad bar.
Special Diets:
Ingredients
- 1/4 cup low-sodium tamari
- 2 tablespoons toasted sesame seeds
- 1 tablespoon agave nectar
- 2 cloves garlic, finely chopped
- 2 teaspoons hot chile sesame oil
- 1/2 pound dried pad thai-style rice noodles
- 4 green onions, thinly sliced
- 2 small carrots, thinly sliced
- 1/2 English cucumber, halved lengthwise and thinly sliced
- 1 red bell pepper, thinly sliced
- 1 (6.0-ounce) package baked tofu, cut into 1-inch cubes
- 4 Cilantro sprigs, for garnish
Method
In a large bowl, whisk together tamari, sesame seeds, agave nectar, garlic and oil to make a dressing; set aside.
Bring a large pot of salted water to a boil.
Meanwhile, soak noodles in a large bowl of cold water until pliable, about 15 minutes; drain well.
Add noodles to boiling water and cook, stirring occasionally, until just tender, about 6 minutes.
Rinse thoroughly in cold water, drain and transfer to bowl with reserved dressing; toss well.
Add green onions, carrots, cucumber, peppers and tofu and toss gently to combine.
Transfer to bowls, top with cilantro and serve.
Nutritional Info:
Per serving: 330 calories (70 from fat), 8g total fat, 1g saturated fat, 0mg cholesterol, 860mg sodium, 50g carbohydrates (3g dietary fiber, 7g sugar), 13g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1/4 cup low-sodium tamari
- 2 tablespoons toasted sesame seeds
- 1 tablespoon agave nectar
- 2 cloves garlic, finely chopped
- 2 teaspoons hot chile sesame oil
- 1/2 pound dried pad thai-style rice noodles
- 4 green onions, thinly sliced
- 2 small carrots, thinly sliced
- 1/2 English cucumber, halved lengthwise and thinly sliced
- 1 red bell pepper, thinly sliced
- 1 (6.0-ounce) package baked tofu, cut into 1-inch cubes
- 4 Cilantro sprigs, for garnish