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Tofu and Sesame Noodle Salad

  • Author: Well Vegan

Ingredients

Scale
  • 1/4 cup reduced-sodium tamari
  • 2 tbsp. toasted sesame seeds
  • 1 tbsp. agave nectar
  • 1 tbsp. finely chopped garlic
  • 2 tsp. hot chile sesame oil
  • Salt to taste
  • 1/2 lb. dried pad thai-style rice noodles
  • 1 cup thinly sliced green onions
  • 2 small carrots, thinly sliced
  • 1/2 English cucumber, halved lengthwise and thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 (6 oz.) package baked tofu, cut into 1-inch cubes
  • Cilantro sprigs

Instructions

  1. In a large bowl, whisk together tamari, sesame seeds, agave nectar, garlic and oil to make a dressing; set aside.
  2. 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.
  3. Add green onions, carrots, cucumbers, peppers and tofu and toss gently to combine. Transfer to bowls, top with cilantro and serve.


Nutrition

  • Serving Size: 2
  • Calories: 796
  • Sugar: 16
  • Sodium: 1641
  • Fat: 19
  • Carbohydrates: 128
  • Fiber: 9
  • Protein: 28