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.
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.