Orange Sesame Tofu Noodle and Vegetable Salad

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Orange Sesame Tofu Noodle and Vegetable Salad

 

1/2 cup orange juice

2 teaspoons sesame oil

1 tablespoon sodium-reduced soy sauce

8 ozs. extra firm tofu, cut into 1/2 inch/1.25 cm slices

8 ozs. spaghetti, preferably whole wheat, broken in half

1 tablespoon grated ginger

4 teaspoons sesame oil

3 tablespoons sodium-reduced soy sauce

3 tablespoons rice vinegar

2 teaspoons sugar

1 teaspoon Asian chili sauce, optional

1 red pepper, cut into thin strips

1 1/2 cups sliced snow peas (on the diagonal)

1 1/2 cups baby spinach, coarsely chopped

2 green onions, sliced

2 tablespoons chopped fresh coriander

1 tablespoon toasted sesame seeds

 

In a small bowl, mix together orange juice, 2 teaspoons sesame oil and 1

tablespoon soy sauce.

Place tofu in a shallow dish and pour orange juice mixture over; turn to coat.

Allow to marinate for 15 minutes; turn tofu slices over and continue to marinate

at least another 15 minutes.

Preheat broiler or grill.

Remove tofu from marinade and broil or grill for three or four minutes, or until

tofu is a golden colour.

Remove from oven; turn and broil another three to four minutes. Remove from oven

and allow to cool.

Cut into 1/4 inch strips/0.5 cm; set aside.

Cook noodles in plenty of boiling water; drain and rinse under cold water.

Meanwhile, in a small bowl, whisk together ginger, remaining sesame oil, soy

sauce, rice vinegar, sugar and chili sauce, if using; set aside.

In a large bowl, toss together red pepper, snow peas, spinach, green onions and

fresh coriander; add dressing and toss to coat. Add noodles and tofu and toss

again.

Serve garnished with sesame seeds.

Makes 4 servings.