Seared Tofu and Soba Noodle Salad

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* Exported from MasterCook *

 

Seared Tofu-And-Soba Noodle Salad

 

Recipe By : www.cookinglight.com

Serving Size : 4 Preparation Time :0:00

Categories : Salads & Dressings

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 packages reduced-fat firm tofu -- drained

-- (12.3-ounce)

1/4 cup rice vinegar

1/4 cup low-sodium soy sauce

2 tablespoons sugar

1 tablespoon sesame oil

2 teaspoons grated peeled fresh ginger

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil

6 cups chopped romaine lettuce

4 cups cooked soba -- (about 8 ounces

-- uncooked buckwheat

-- noodles)

1/2 cup chopped green onions

 

1. Cut each block of tofu in half lengthwise. Place tofu slices on several

layers of paper towels; cover with additional paper towels. Let stand 30

minutes, pressing down occasionally.

 

2. Combine vinegar and the next 6 ingredients (vinegar through black pepper) in

a jar; cover tightly, and shake vigorously. Set aside.

 

3. Heat olive oil in a large nonstick skillet over medium-high heat. Add tofu

slices; cook 5 minutes on each side or until lightly browned. Cut each tofu

slice in half lengthwise. Arrange lettuce on a platter; top with noodles, tofu

slices, and onions. Drizzle with dressing. Yield: 4 servings (serving size:

1-1/2 cups lettuce, 1 cup noodles, 2 tofu slices, 2 tablespoons onions, and 3

tablespoons dressing).

 

CALORIES 398 (22% from fat); FAT 9.7g (sat 1.5g, mono 4.5g, poly 3.1g); PROTEIN

22.3g; CARB 52.8g; FIBER 1.8g; CHOL 0mg; IRON 4mg; SODIUM 961mg; CALC 117mg

 

Converted by MC_Buster.

 

 

 

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