Noodle Salad with Tofu

This vibrant Noodle Salad with Tofu combines the nutty flavors of sesame oil with the freshness of vegetables, creating a delightful vegetarian dish. Perfect for a light lunch or dinner, it's both satisfying and nutritious.

Ingredients

• Rice noodles - 150 grams
• Firm tofu - 200 grams
• Bell pepper (red) - 1 medium, julienned
• Carrot - 1 medium, julienned
• Cucumber - 1 medium, julienned
• Green onion - 2 stalks, chopped
• Soy sauce - 3 tablespoons
• Sesame oil - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Sesame seeds - 1 tablespoon, toasted
• Salt - to taste
• Black pepper - to taste

Steps

1. Prepare the rice noodles according to package instructions, usually by soaking them in hot water for about 10-15 minutes until they are soft. Drain and set aside.
2. While the noodles are soaking, press the tofu to remove excess moisture, then cut it into cubes.
3. In a non-stick skillet, heat 1 tablespoon of sesame oil over medium heat. Add the tofu cubes and cook until golden brown on all sides, about 8-10 minutes. Remove from heat and set aside.
4. In a large mixing bowl, combine the cooked noodles, bell pepper, carrot, cucumber, green onion, garlic, and ginger.
5. In a small bowl, whisk together the soy sauce, remaining sesame oil, rice vinegar, salt, and black pepper to create the dressing.
6. Pour the dressing over the noodle and vegetable mixture, and toss to combine evenly.
7. Add the cooked tofu to the salad and gently mix to incorporate.
8. Sprinkle toasted sesame seeds on top before serving. Serve chilled or at room temperature.

Nutrition

• Calories: 450
• Protein: 20 g
• Carbs: 60 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu, supporting muscle health.
• High in fiber from vegetables, promoting digestive health.

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