sesame peanut noodle salad
- Number of Servings: 12
Ingredients
for the baked tofu:1 pound high protein tofu1 tablespoon sesame oil1 tablespoon low sodium soy sauce1 tablespoon rice vinegar----------------------------------------1 pound Barilla plus spaghetti2 tablespoons peanut oil, divided4 tablespoons creamy peanut butter4 tablespoons low sodium soy sauce2 teaspoons toasted sesame oil2 tablespoons rice vinegar2 tablespoons light brown sugar2 teaspoons freshly minced ginger1 teaspoon red chile paste1 large cucumber, chopped1 large red bell pepper, chopped1-1/2 cups shredded red cabbage1 bunch scallions, light and green parts, sliced1/4 cup chopped unsalted peanuts1 tablespoon sesame seeds
Preheat oven to 400 degrees.
Start water for the pasta. Meanwhile, cut the tofu into cubes, toss with sesame oil, soy sauce, and rice vinegar. Spread evenly over a cookie sheet with a silpat mat (or try foil or parchment). Pour any remaining liquid over the tofu. Bake for 15-25 minutes, until golden and crispy on the outside.
Cook noodles according to package directions. You may want to break the spaghetti in half so it is easier to toss with the veggies and tofu. After draining rinse with cold water. Toss noodles with 1 tablespoon of the peanut oil.
Whisk together liquid ingredients for the noodles.
Serving Size: makes twelve 7 ounce servings
Number of Servings: 12
Recipe submitted by SparkPeople user MISTERKRISTA.
Start water for the pasta. Meanwhile, cut the tofu into cubes, toss with sesame oil, soy sauce, and rice vinegar. Spread evenly over a cookie sheet with a silpat mat (or try foil or parchment). Pour any remaining liquid over the tofu. Bake for 15-25 minutes, until golden and crispy on the outside.
Cook noodles according to package directions. You may want to break the spaghetti in half so it is easier to toss with the veggies and tofu. After draining rinse with cold water. Toss noodles with 1 tablespoon of the peanut oil.
Whisk together liquid ingredients for the noodles.
Serving Size: makes twelve 7 ounce servings
Number of Servings: 12
Recipe submitted by SparkPeople user MISTERKRISTA.
Nutritional Info Amount Per Serving
- Calories: 289.8
- Total Fat: 11.2 g
- Cholesterol: 0.0 mg
- Sodium: 340.9 mg
- Total Carbs: 35.0 g
- Dietary Fiber: 4.7 g
- Protein: 15.8 g
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