Marinated tofu salad
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 505.7
- Total Fat: 32.6 g
- Cholesterol: 0.0 mg
- Sodium: 857.5 mg
- Total Carbs: 44.9 g
- Dietary Fiber: 3.4 g
- Protein: 11.6 g
View full nutritional breakdown of Marinated tofu salad calories by ingredient
Introduction
A substantial salad with a mix of textures and tastes. A meal in itself. A substantial salad with a mix of textures and tastes. A meal in itself.Number of Servings: 4
Ingredients
-
Marinate for Tofu
2 tbsp fresh ginger chopped
1 tsp sambal oelek
2tbsp soya sauce
1 tsp sesame oil
Juice of half a lime
1 tbsp brown sugar
1 package of silken tofu (firm)
Soba Noodles, 2 cup
Peppers, sweet, red, fresh, 1 cup, chopped
1 cup, chopped green onions
Mandarin Oranges, 1 cup
Cabbage, fresh, 3 cup, chopped
*Canola Oil, 2 1tsp
Miso Vinaigrette
White Miso,2 tbsp
Granulated Sugar, 2 tsp
2 tbsp boiled water
Lime Juice, 1/2 a lime
Rice Vinegar, 1/4cup
Green Onions, 1/4 cup (green part only)
Canola Oil, .1/2 cup
Directions
Marinade for the Tofu.
Mix ginger, sambal oelek, soya sauce, sesame oil, lime juice and brown sugar.
Dice Tofu into 1 inch cubes and marinate in the fridge at least 2 hours.
MISO VINAIGRETTE
In a small bowl, whisk together the miso paste 2 tsp sugar and the hot water until dissolved.
Whisk in lime juice, rice vinegar, green onions and vegetable oil. Set aside until ready to use.
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NEXT
Prepare noodles according to package instructions. Drain and rinse with cold water and place in a large bowl with red pepper, red onion, mandarin oranges and cabbage and add the vinaigrette. Toss to combine well.
Gently saute the tofu until golden brown.
Arrange noodles and vegetables on 4 plates and top with tofu and cashews.
Number of Servings: 4
Recipe submitted by SparkPeople user SUNRISE;).
Mix ginger, sambal oelek, soya sauce, sesame oil, lime juice and brown sugar.
Dice Tofu into 1 inch cubes and marinate in the fridge at least 2 hours.
MISO VINAIGRETTE
In a small bowl, whisk together the miso paste 2 tsp sugar and the hot water until dissolved.
Whisk in lime juice, rice vinegar, green onions and vegetable oil. Set aside until ready to use.
.........................................................
NEXT
Prepare noodles according to package instructions. Drain and rinse with cold water and place in a large bowl with red pepper, red onion, mandarin oranges and cabbage and add the vinaigrette. Toss to combine well.
Gently saute the tofu until golden brown.
Arrange noodles and vegetables on 4 plates and top with tofu and cashews.
Number of Servings: 4
Recipe submitted by SparkPeople user SUNRISE;).