Soba Noodle Salad with Tofu
This noodle salad mixes crisp veggies, soba noodles, and tofu in a sweet and tangy dressing.
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Servings6
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Prep Time10 Min
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Cook Time5 Min
Cooking Directions
- Cook noodles in a large pot following package directions
- Drain noodles and rinse well under cold water. Set aside and refrigerate.
- Spray oil on a non-stick pan and grill tofu. Set aside and refrigerate.
- Whisk all ingredients for dressing.
- Toss together noodles, cucumber, and red bell pepper.
- Add tofu strips and mix well.
Ingredients
- 1 House Foods Extra Firm Tofu; drained, pressed and cut into ½ inch strips
- 8 oz. soba noodles, uncooked
- 1 medium cucumber, cut into 1/8-inch-thick julienne strips
- 1 medium bell peppers, julienned
Dressing:
- ⅓ cup sushi rice vinegar
- ¼ cup lime juice
- 2½ tbsp. sesame oil
- 2 Tbsp. soy sauce
- 3 tsp. sugar
- 2 Tbsp. ginger, minced
- 2 Tbsp. scallions, minced
- 2 Tbsp. roasted sesame seeds
Nutrition
| Amount per serving | |
| Calories | 149 |
| % Daily Value* | |
| Fat 5g | |
| Saturated Fat 0g | |
| Cholesterol 0mg | |
| Sodium 365mg | |
| Carbohydrates 16g | |
| Fiber 2g | |
| Sugar 4g | |
| Protein 11g | |
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