Cold Noodle Asian Tofu Salad


Number of Servings: 
Dish Type: 
Difficulty Level: 
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  • 1 8-oz pkg Nasoya Chinese style noodles
  • 1 carrot, julienned
  • 2 celery stalks, thinly sliced
  • 5 scallions, bottom 4 inches, thinly sliced
  • ½ cup thinly sliced Napa cabbage
  • ½ red bell pepper, thinly sliced
  • ½ cup julienned bok choy


  • 1 tsp sesame oil
  • 2 tbsp rice vinegar
  • 3 tbsp reduced-sodium soy sauce
  • 1 tbsp hoisin sauce
  • 5 tbsp canola oil


  • ½ tsp ground ginger
  • 1 tbsp reduced-sodium soy sauce
  • Nonstick cooking oil spray
  • Nasoya Extra Firm tofu, patted dry and cut into ½" cubes
Preparation Method: 

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

Nutrition Facts: 
  • Calories: 220
  • Calories from Fat: 100
  • Total Fat: 12 g
  • Saturated Fat: 1 g
  • Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 450 mg
  • Total Carbohydrates: 21 g
  • Dietary Fiber: 2 g
  • Sugars: 2 g
  • Protein: 9 g

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