in a sweet and tangy sesame vinaigrette dressing.
Ever since I began working out and pursuing the healthy life, I’ve been experimenting with new ways of eating healthy without sacrificing the taste and enjoyment of my food, which at times can be a challenge. Despite my busy, fast paced life, I always try to make time to cook.
Lately i’ve been on a bit of a tofu noodle kick. These chewy noodles look like a pack of rubber bands, but are made from compressed tofu and packed with protein and nutrients.
This salad is light, tasty, refreshing, and delicious served cold as it is served warm. It’s packed with nutrients and is a perfect balance of protein (tofu) & carbs (veggies) for those looking to lose weight. This will satisfy your noodle cravings and is a good low carb alternative to pasta.
Here’s the recipe for my Sesame Tofu Noodle Salad –
Ingredients:
fresh:
• 2 packs of shredded tofu noodles
• 1 small red pepper
• 1 medium carrot
• 15 asparagus spears
• 4 king oyster mushrooms
• 2 cloves garlic finely chopped
garnish:
• 1 green onion, chopped
• 1/8 cup white sesame seeds
• 1/8 cup black sesame seeds
dressing/seasoning:
• 1/3 of a lime, juiced
• 4 tsp sesame oil
• 1/4 cup mirin
• 1/8 cup rice vinegar
• 1/2 tsp ground white pepper
• 1/2 tsp ground black pepper
• 2 tsp sea salt
• 2 tsp sugar
• 1 tsp ground ginger
• 1 tsp onion powder
• 1 tsp garlic powder
* optional: blend all dressing ingredients together
Directions:
1. Blanch tofu noodles in boiling water for 2 minutes. Drain. Put into a mixing bowl.
2. Cut all vegetables and mushrooms into thin strips. Using olive oil, lightly stir fry with diced garlic.
3. Add vegetable mix, sesame seeds, chopped onions, and all dressing/seasoning ingredients into the mixing bowl and mix until well blended.
4. Serve warm or chill and serve it cold.
Makes: 6-8 servings (enough for the week)
Tip: Pack the tofu noodle salad into small containers and take them to work with you. They’re the perfect accompaniment to lunch or for those in-between meals.
Enjoy!