Asian Tofu Noodle Salad (Balanced)
30 MIN PREP | 5 MIN COOK | 6 SERVINGS
INGREDIENTS
6 ounces soba noodles (or 2 bundles)
1 3/4 pounds soft tofu cubed
1 cup shelled edamame
1 cucumber, sliced
1 red bell pepper, julienned
1 carrot, julienned
4 cups Chinese (napa) cabbage, shredded
2 green onions, chopped
2 Tablespoons sesame seeds
1/2 cup fresh cilantro
2 ounces fish cake (optional)
DRESSING
½ cup reduced sodium soy sauce
3 Tablespoons rice vinegar
4 cloves garlic small, minced
2 Tablespoons fresh ginger
1 Tablespoon avocado oil
2 Tablespoons sesame oil
2 teaspoon light brown sugar
DIRECTIONS
Use a mandolin slicer to thinly slice the cucumber. Place cucumber slices in a strainer and mix with salt. Set aside for 20 minutes.
Meanwhile prep other vegetables: carrot and bell pepper julienned, cabbage shredded and set aside.
Cook soba noodles according to package instructions. Drain and rinse with cold water to prevent further cooking. (For lower carb option you can sub Shirataki Noodles)
In a small bowl, mix together the dressing ingredients, set aside.
Remove and drain tofu from package - wrap in paper towels to absorb excess liquid. Cut into ~1” cubes, set aside.
When the cucumbers are ready, rinse with cold water. Take a small handful of cucumber slices and gently squeeze out excess water. Repeat with all the cucumber slices.
Place soba noodles in serving bowl. Add cucumber slices, carrots, bell peppers, cabbage, edamame, and tofu, then pour dressing over. Top with sesame seeds and green onions and gently mix to combine.
Optional: You can make salad jars ahead by putting the dressing at the bottom and layering tofu, edamame, vegetables, and top with soba noodles. When ready to eat, dump into a bowl so all ingredients combine.
Optional: Top with hot sauce like Sriracha as desired for additional flavor.
NUTRITION INFORMATION PER SERVING
Protein 19g
Total Fat 15g
Carbs 40g
Calories 376kcal
Fiber 7.5g
Sodium 610mg
Saturated Fat 1.23g
Fruits 0 servings
Vegetables 0.81 servings
Added Sugar 0.81g