Sesame ginger tofu noodle salad
(at time of publication)
- 270g dried soba noodles or green tea soba noodles
- 1 teaspoon sesame oil
- 1 portion Green mix
- 1 portion Sesame dressing
- 300g tofu, cut in 2cm chunks
- 2 tablespoons finely sliced fresh ginger
- 3 teaspoons toasted sesame seeds
- 2 spring onions, sliced, to garnish
1 Prepare noodles following packet directions. Drain and run under cold water to cool. Add 1 teaspoon sesame oil and mix through to prevent noodles sticking.
2 Prepare Green mix. Combine noodles and vegetables in a large bowl and mix together, so vegetables are well distributed.
3 Prepare Sesame dressing. Reserve 2 tablespoons dressing. Tip remaining dressing over noodle mixture and mix well to combine and coat all noodles with dressing.
4 Heat a spray of oil in a large pan or wok. Cook ginger and tofu for about 2 minutes until tofu is browned. Remove from heat. Add reserved dressing to pan with 2 tablespoons water and stir to coat tofu. Divide noodle mixture among 4 plates or bowls. Top with tofu and garnish with sesame seeds and sliced spring onions.
Make it gluten free: Use rice noodles instead of soba noodles. Check tofu and soy sauce (in Sesame dressing) are gluten free.
Recipe made with components from our feature Mix and match noodle salads – select your favourite combinations of noodles, veges, protein and dressings to make quick and delicious summer meals!
Nutrition Info (per serve)
Total fat 24g
–Saturated fat 4g
Dietary fibre 10g
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