Advertisement
Tofu Noodle Salad
Serves 4
Close your eyes, take in a forkful of this Asian-inspired salad, and you’d be forgiven for thinking that you’re feasting at an Asian street market. Seared over an open flame, tofu turns meaty and, dare we say, crave-worthy, while the crispy edges of bok choy are a special treat.
For gluten-free noodles, look for soba made with 100 percent buckwheat, or use wide brown rice noodles.
Advertisement
Ingredients
- 8 oz (225 g) dry soba noodles
- 2 - 12 oz (350 g) blocks extra-firm tofu
- 3 tsp (15 mL) sesame oil, divided
- Salt and pepper, to taste (optional)
- 12 baby bok choy, halved lengthwise
- Juice of 1 lime
- 2 Tbsp (30 mL) low-sodium soy sauce or tamari
- 1 tsp (5 mL) fish sauce (optional)
- 2 tsp (10 mL) Sriracha chili sauce
- 2 tsp (10 mL) raw cane sugar
- 1 shallot, chopped
- 1 garlic clove, minced
- 2 medium carrots, diagonally cut
- 1/2 cup (125 mL) chopped cilantro
- 1/2 cup (125 mL) sliced mint
- 1/3 cup (80 mL) unsalted roasted peanuts
Nutrition
Per serving:
- calories 611
- protein 41g
-
fat
27g
- saturated fat 4g
- trans fat 0g
-
carbohydrates
55g
- sugars 7g
- fibre 6g
- sodium 638mg
