Rating: 5 stars
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Colorful strips of fresh carrots, red bell pepper, scallions, and snow peas are tossed together in this flavorful one-dish meal of Rice Noodle Veggie-Tofu Salad.

Recipe by MyRecipes July 2013

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Recipe Summary

prep:
20 mins
cook:
8 mins
stand:
20 mins
chill:
15 mins
total:
1 hr 3 mins
Yield:
Serves: 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut tofu in half lengthwise. Wrap each piece in a paper towel, place on plates and put a bowl on top of each to squeeze out water. Let stand for 20 minutes. Remove towels and cut tofu into 1-inch cubes.

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  • In a wide, shallow bowl, whisk together soy sauce, lime juice, rice vinegar, sesame oil, sugar, ginger, garlic and chili sauce. Toss tofu in sauce and arrange in a single layer. Cover and chill for 15 minutes. Remove tofu, setting aside soy sauce mixture.

  • Bring a pot of water just to a boil. Cook noodles until just softened, 6 to 8 minutes or as package label directs. Drain noodles, rinse under cold water and drain again.

  • Combine noodles, reserved soy sauce mixture, carrots, bell pepper, scallions, water chestnuts and snow peas, tossing to coast. Add tofu; gently toss to combine. Fold in sesame seeds and serve.

Nutrition Facts

294 calories; fat 6g; protein 10g; carbohydrates 50g; fiber 5g; sodium 971mg.
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