Tofu And Sesame Noodle Salad Recipes
TOFU AND SESAME NOODLE SALAD
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.
Time 35m
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 330 calories, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 860 milligrams, Carbohydrate 50 grams, Protein 13 grams
SESAME TOFU SALAD
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h30m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- To make the dressing: Put the soy sauce, vinegar, ginger, brown sugar, sesame oil, red pepper flakes, garlic and 2/3 cup of the olive oil into a blender. Blend until completely emulsified. Taste the dressing and adjust to your taste, adding more vinegar or sugar as needed. Pour half of the dressing into a jar and refrigerate for the salad.
- Put the tofu cubes into a bowl and pour over the remaining dressing. Cover and refrigerate for at least an hour.
- Remove the tofu from the dressing and pat dry. Heat the remaining 2 tablespoons olive oil in a nonstick skillet over medium-high heat. Cook the tofu on all sides until nicely browned and crisp, about 10 minutes. Toss in the sesame seeds and cook for another minute. Remove to a paper towel-lined plate.
- To assemble the salad, put the mixed greens, halved tomatoes and sliced onion in a large bowl. Pour on half the remaining dressing, reserving the rest for later use. Toss to coat. Arrange the tofu and mandarin oranges all over the greens. Serve immediately.
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