Tofu and Udon Noodle Salad with Spring Vegetables

Tofu and Udon Noodle Salad with Spring Vegetables

Cold noodle salads are perfect for summer lunches when you need something tasty and filling that won’t leave you feeling heavy. This flavoursome tofu and Udon noodle salad recipe is great for using up vegetables in your fridge as you can easily customise it to your taste.

Servings: 4

Servings: 4

Ingredients

Method

Ingredients

(Servings: 4)

  • 0.25 0.25 (400g) package Nasoya Organic Extra Firm Tofu, cut into ~3/4-1 inch cubes
  • 0.75 0.75 Tbsp unseasoned rice vinegar (substitute white vinegar)
  • 0.5 0.5 Tbsp low-sodium tamari or soy sauce
  • 0.5 0.5 tsp maple syrup or agave
  • 0.0625 0.0625 tsp garlic powder
  • 0.25 0.25 Tbsp neutral vegetable oil (such as safflower or grapeseed)
  • 0.25 0.25 tsp toasted sesame oil (optional, for flavour)
  • 56.25 56.25 g Udon, soba, or lo mein noodles
  • 62.5 62.5 g vegetables of choice, cut into bite-sized pieces (I used a mix of snow peas and asparagus)
  • 28.75 28.75 g thinly sliced radish or grated carrot, for crunch
  • Optional toppings:
  • Cubed avocado
  • Toasted sesame seeds
  • Chopped peanuts
  • Crushed red pepper flakes
  • Fresh chopped cilantro or mint

Method

  1. Mix the vinegar, tamari, maple syrup, and garlic powder in a mixing bowl. Add the tofu and toss to coat. Allow the tofu to marinate for 10 minutes.
  2. Bring a large pot of water to boil. Add the Udon noodles and cook according to package instructions. 3-4 minutes before the noodles are ready, add your vegetables to the pot to blanch along with the noodles. Drain everything, then rinse it under cold running water to cool it off and stop the vegetables from cooking. Allow it to drain again.
  3. While the noodles and veggies cook, add your vegetable and sesame oils to a large frying pan over medium high heat. Using a slotted spoon, remove the tofu from its marinade and add it to the frying pan, reserving the marinade. Cook the tofu for about 6 minutes, stirring as you go to ensure that the tofu browns a little on each side.
  4. Add your cool noodles and veggies to a mixing bowl, along with your radishes or carrots (or another crunchy addition). When the tofu is ready, add it to the noodles.
  5. Pour the reserved marinade over the mixture and toss well to combine. Season to taste with extra tamari if needed, and add any additional flourishes (avocado, herbs, chopped peanuts, sesame seeds) that you like.
  6. Serve right away, or store in an airtight container in the fridge for up to 3 days and enjoy cold.

Recipe created in collaboration with Nasoya 

 

Are you new to cooking with tofu and looking for tips on how to make it taste delicious?

Check out our complete guide to marinating tofu

 

 

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