Tofu and Sesame Noodle Salad

Tofu and Sesame Noodle Salad

Serves 4 to 6
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.
  • 1/4 cup reduced-sodium tamari
  • 2 tablespoons toasted sesame seeds
  • 1 tablespoon agave nectar
  • 1 tablespoon finely chopped garlic
  • 2 teaspoons hot chile sesame oil
  • Salt to taste
  • 1/2 pound 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-ounce) package baked tofu, cut into 1-inch cubes
  • Cilantro sprigs
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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, cucumbers, peppers and tofu and toss gently to combine. Transfer to bowls, top with cilantro and serve.
Nutritional Info: 
Per Serving: 330 calories (70 from fat), 8g total fat, 1g saturated fat, 860mg sodium, 50g carbohydrates, (3 g dietary fiber, 7g sugar), 13g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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