Recipes: Main Entrees, Recipes

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Cold Noodle Tofu Salad

Recipe submitted courtesy of Nasoya®.

Ingredients:

  • Salad:
  • 1 pkg Nasoya® Chinese style noodles
  • 1 carrot, julienned
  • 2 celery stalks, thinly sliced
  • 5 scallions, bottom 4 inches, thinly sliced
  • ½ cup thinly sliced Napa cabbage
  • ½ red bell pepper, thinly sliced
  • ½ cup julienned bok choy
  • Sauce:
  • 1 tsp sesame oil
  • 2 tbsp rice vinegar
  • 3 tbsp reduced-sodium soy sauce
  • 1 tbsp hoisin sauce
  • 5 tbsp canola oil
  • Topping:
  • Nasoya® Extra Firm tofu, patted dry
  • ½ tsp ground ginger
  • 1 tbsp reduced-sodium soy sauce
  • Nonstick cooking oil spray

Directions:

  1. In medium pot, boil water and cook noodles according to package directions and set noodle aside.
  2. In a large bowl, combine the sauce ingredients. Mix thoroughly. Add prepared vegetables and noodles and toss to blend. Set aside.
  3. Preheat the broiler. In a small bowl, stir the ginger into 1 Tbsp soy sauce. Cut tofu into ½” cubes and add to small bowl; stir gently to coat. In a single layer, spread tofu on a baking sheet coated with nonstick cooking spray.
  4. Place under broiler for 5 minutes. Flip tofu and broil for additional 5 minutes; until lightly browed.
  5. Top the noodle salad with the tofu cubes. Enjoy!

Servings:

Serves 5

Nutritionals:

Calories 220, Calories from Fat 100, Total Fat 12 g, Saturated Fat 1 g, Trans Fat 0 g, Cholesterol 0 mg, Sodium 450 mg, Total Carbohydrate 21 g, Dietary Fiber 2 g, Sugars 2 g, Protein 9 g

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