Udon Noodles with Tofu

An Asian-style dressing is tossed with tofu, vegetables and noodles in this vegetarian meal. And it’s quick–taking just 25 minutes to prepare.

Udon Noodles with Tofu

Udon Noodles with Tofu

Krysta
An Asian-style dressing is tossed with tofu, vegetables and noodles in this vegetarian meal. And it's quick–taking just 25 minutes to prepare.
Prep Time 25 minutes
Total Time 25 minutes
Course Vegetarian
Cuisine Japanese
Servings 6
Calories 232 kcal

Ingredients
  

  • 2 tablespoons rice vinegar or cider vinegar
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons reduced-sodium soy sauce
  • 4 cloves garlic minced
  • 1 teaspoon grated fresh ginger
  • ¼ teaspoon crushed red pepper
  • 8 ounces dried udon noodles or whole wheat linguine
  • 2 6 to 8- ounce packages smoked teriyaki-flavored or plain firm tofu (fresh bean curd), cut into 1/2-inch pieces
  • 1 ½ cups chopped cucumber
  • 1 large carrot cut into thin bite-size pieces
  • ½ cup sliced green onion

Instructions
 

  • Prepare vinaigrette: In a small bowl, whisk together vinegar, sesame oil, soy sauce, garlic, ginger, and crushed red pepper. Set aside.
  • Cook pasta according to package directions; drain. Cool pasta slightly.
  • Meanwhile, in a large bowl, combine tofu, cucumber, carrot, and green onion. Add drained pasta; toss gently to mix.
  • Drizzle vinaigrette onto cooked pasta mixture. Toss salad gently to coat.

Notes

To make ahead: Prepare as directed. Cover and chill for up to 6 hours.

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