Charlotte's Asian tofu noodle salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
6 oz dry Taste of Thai wide rice noodles1.5 oz Trader Joe's honey roasted peanuts, coarsely chopped2 cups snap peas, cut into diagonal strips2 cups small seedless cucumbers, cut into 1/2-inch strips1.25 cups Trader Joe's broccoli slaw, coarsely chopped1 package (2 servings/100g) Trader Joe's Teriyaki flavor organic baked tofu1/2 cup Trader Joe's spicy peanut vinaigrette2 TB coarsely chopped fresh cilantro3 TB chopped fresh chives
break noodles into thirds and boil according to package instructions. Drain and rinse with cold water until noodles are cool.
Cut vegetables, peanuts and herbs or coarsely chop them all in a food processor. Cut the tofu bricks into small cubes or 1/4-inch matchsticks.
Add vinaigrette and toss all ingredients to mix and coat well. Allow to marinate for at least 1 hour before serving.
Serving Size: Makes 8 servings (about 1 heaping cup each)
Number of Servings: 8
Recipe submitted by SparkPeople user CHAZZMA78.
Cut vegetables, peanuts and herbs or coarsely chop them all in a food processor. Cut the tofu bricks into small cubes or 1/4-inch matchsticks.
Add vinaigrette and toss all ingredients to mix and coat well. Allow to marinate for at least 1 hour before serving.
Serving Size: Makes 8 servings (about 1 heaping cup each)
Number of Servings: 8
Recipe submitted by SparkPeople user CHAZZMA78.
Nutritional Info Amount Per Serving
- Calories: 196.6
- Total Fat: 5.8 g
- Cholesterol: 0.0 mg
- Sodium: 249.8 mg
- Total Carbs: 29.0 g
- Dietary Fiber: 2.6 g
- Protein: 7.7 g
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