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Cold Noodle Asian Tofu Salad

Cold Noodle Asian Tofu Salad
  • 8 Servings
  • 10 mins Prep Time
  • 30 mins Total Time
  • 220 Calories

Nutritional Facts

Calories 220 Calories from Fat
% Daily Value
Total Fat 12g %
Saturated Fat %
Trans Fat
Cholesterol 0mg %
Sodium 450mg %
Carbohydrates 21g %
Dietary Fiber %
Sugars 2g
Protein 9g

Ingredients

Salad:

1  pkg (8 oz) Nasoya® Chinese Style Noodles

1 carrot, julienned

2 celery stalks, thinly sliced

5 scallions, bottom 4 inches, thinly sliced

1/2 cup thinly sliced Napa cabbage

1/2 red bell pepper, thinly sliced

1/2 cup julienned bok choy

Sauce:

1 tsp sesame oil

2 tbsp rice vinegar

3 tbsp reduced-sodium soy sauce

1 tbsp hoisin sauce

5 tbsp canola oil

Topping:

1/2 tsp ground ginger

1 tbsp reduced-sodium soy sauce

Nonstick cooking oil spray

Nasoya® Organic Extra Firm Tofu, patted dry and cut into 1/2” cubes

Preparation

  1. In a medium stock pot, boil water, and cook noodles according to package directions. When finished, rinse and drain noodles, and set aside.
  2. In a large bowl, combine the sauce ingredients. Mix thoroughly.
  3. Add prepared vegetables and noodles and toss to blend. Set aside.
  4. Preheat the broiler.
  5. In a small bowl, stir the ginger into 1 tbsp soy sauce. Add the cubed tofu and stir gently to coat.
  6. Mist a baking sheet with nonstick cooking spray. Spread the tofu on the baking sheet in a single layer.
  7. Place under broiler for 5 minutes. Flip the tofu and broil for 5 more minutes until light brown and crispy.
  8. Top the noodle salad with the tofu cubes before serving.

Nasoya products used in this recipe:

Did You Know?


Tofu is one of the oldest foods in the world; it is said that almost 2000 years ago, tofu was discovered accidentally by a Chinese cook.

Learn More Fun Facts!