This room-temperature noodle salad makes a hearty lunch or a casual supper. Use a Microplane-style grater to easily grate the ginger and citrus zests. For a fun color contrast, try black sesame seeds or a combination of white and black.
Vegan, Gluten Free
Recipe Ingredient Details:
8 ounces low-sodium, 100 percent buckwheat soba noodles
7 ounces extra-firm tofu
5 1/2 teaspoons reduced-sodium, wheat-free tamari
1 teaspoon grated fresh lemon zest (1 lemon)
2 teaspoons grated fresh orange zest (2 oranges)
3 tablespoons fresh lemon juice
2 tablespoons toasted sesame oil
3/4 teaspoon freshly grated ginger
2 scallions - (white and light green parts (thinly sliced)
20 20 snow peas (thinly sliced crosswise)
6 radishes (halved, then thinly sliced)
1 tablespoon toasted sesame seeds (white or black)
1 sheet 1 sheet toasted nori (cut into 1/2x1-inch strips)
Cook noodles according to package instructions. Rinse and drain twice to remove excess starch. Set aside.
Slice tofu into four pieces of even thickness. Press each slice between towels to absorb moisture. Slice lengthwise into ½-inch wide strips; then cut crosswise into 1-inch blocks. Sprinkle tofu with 1½ teaspoons tamari. Set aside.
In a small bowl, combine zests, lemon juice, oil, ginger, and remaining 4 teaspoons tamari.
Toss noodles with dressing, scallions, snow peas, and radishes. Arrange on a serving platter; then garnish with sesame seeds. Scatter tofu around salad perimeter. Just before serving, scatter nori on top of tofu. Serve at room temperature or chilled. Best served within 1 hour.
Recipe Additional Notes:
PER SERVING: 348 cal, 12g fat (3g mono, 3g poly, 1g sat), 0mg chol, 13g protein, 49g carb, 5g fiber, 334mg sodium
Wed, 2011-02-23 14:06