Guest guest Posted May 11, 2010 Report Share Posted May 11, 2010 Tofu Noodle Salad 440 g (16 oz) packet fresh GF noodles 200 g (7 oz) packet firm tofu, cut into 5 mm (1/4 " ) slices, halved 1 Lebanese (Mediterranean) cucumber, halved lengthwise, sliced diagonally 1 medium carrot, halved lengthwise, sliced diagonally 1 medium red capsicum (bell pepper), thinly sliced 70 g (2 1/2 oz) mixed salad leaves 4 green onions, thinly sliced 8 teaspoons vegetable -OR- peanut oil 4 teaspoons agave nectar 1/4 teaspoon wasabi paste 1. Prepare noodles according to packet instructions. Stir to separate strands. Drain. 2. Combine noodles, tofu cucumber, carrot and capsicum (bell pepper), salad mix and half the onion in a large bowl. 3. Whisk remaining ingredients together. 4. Divide salad among shallow serving bowls. Drizzle with dressing. Serves topped with remaining onion. Serves 4. Quote Link to comment Share on other sites More sharing options...
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