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Zesty Ginger-Soy Tofu Noodle Salad – vegetarian recipe
Stav Kogan

Zesty Ginger-Soy Tofu Noodle Salad

Craving a vibrant, flavor-packed meal that's ready in under 30 minutes? This zesty Ginger-Soy Tofu Noodle Salad is your new weeknight hero! It's a wonderfully simple dish that combines chewy noodles, protein-rich tofu, and crisp, fresh vegetables, all tossed in a mouthwatering ho
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 serving
Calories: 231
Ingredients Method Nutrition

Ingredients
  

  • 8 ounces (225 g / 7.9 oz) dried udon or whole wheat linguine
  • 12 to 16 ounces / 340 to 450 g (15.9 oz) smoked teriyaki-flavor or plain firm tofu, cut into ½-inch pieces
  • 1 ½ cups / 215 g (7.6 oz) chopped cucumber
  • 1 large carrot, cut into bite-size pieces
  • ½ cup (50 g / 1.76 oz) sliced green onions
  • For the Ginger-Soy Sauce
  • 2 tablespoons (30 ml / 1 fl oz) rice vinegar or cider vinegar
  • 1 tablespoon (15 ml / 0.5 fl oz) toasted sesame oil
  • 2 teaspoons (10 ml / 0.3 fl oz) reduced-sodium soy sauce
  • 4 cloves garlic, minced
  • 1 teaspoon (5 g / 0.18 oz) grated fresh ginger
  • ¼ teaspoon crushed red pepper flakes
  • This salad is fantastic served cold, making it a perfect make-ahead option for lunches or picnics. Simply toss everything together and refrigerate for at least 30 minutes before serving.
  • Feel free to customize with other fresh vegetables. Thinly sliced bell peppers, edamame, shredded red cabbage, or bean sprouts would all be delicious additions.
  • For an extra layer of texture and flavor, garnish the finished dish with a sprinkle of toasted sesame seeds or chopped peanuts.
  • If you prefer a spicier kick, increase the amount of crushed red pepper flakes or add a swirl of sriracha to the sauce.

Method
 

  1. First, prepare the Ginger-Soy Sauce.
  2. In a small bowl, whisk together the rice vinegar, toasted sesame oil, reduced-sodium soy sauce, minced garlic, grated ginger, and crushed red pepper flakes.
  3. Set aside to let the flavors meld.
  4. Cook the pasta in a large pot of boiling, lightly salted water according to the package directions.
  5. Once cooked al dente, drain it well and immediately return it to the warm pot.
  6. Cover to keep warm.
  7. While the pasta cooks, combine the cubed tofu, chopped cucumber, carrot pieces, and sliced green onions in a large serving bowl.
  8. Add the warm, drained pasta to the bowl with the tofu and vegetables.
  9. Drizzle the prepared Ginger-Soy Sauce over everything and toss gently until all the are evenly coated.
  10. Serve immediately or chilled.

Nutrition

Calories: 231kcalCarbohydrates: 39gProtein: 7gFat: 4g

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