Cold Sesame Noodles with Tofu
5
Points®
Temps total: 25 min • Préparation: 15 min • Cuisson: 10 min • Portions: 6 • Difficulté: Facile
These bowls of noodles, tofu, and sweet-savory sauce are ready in just 25 minutes. For speedier results, start with leftover cooked noodles. Toss in shredded carrots or chopped bell peppers for added texture and colour. If tofu isn't your thing, this dish is also delicious with leftover cooked pork, beef or shrimp for an easy variation.
Ingrédients
Uncooked whole wheat spaghetti
½ pound(s), or whole wheat udon
Plain baked tofu
8 oz, cut into cubes
Uncooked scallions
1½ cup(s), green parts only, chopped
Low sodium soy sauce
3 tbsp(s)
Unseasoned rice vinegar
3 tbsp(s), unseasoned
Hoisin sauce
2 tbsp(s)
Dark sesame oil
1 tbsp(s)
Garlic chili paste
2 tsp(s)
Honey
1½ tsp(s)
Cilantro
1 tbsp(s), finely chopped
Sesame seeds
2 tsp(s)
Instructions
1
Cook noodles according to package directions. Reserve ¼ cup pasta cooking water. Drain noodles and rinse.
2
In large bowl, combine noodles, tofu, and scallions and toss gently but well.
3
In cup, whisk reserved cooking water, soy sauce, vinegar, hoisin sauce, oil, garlic-chili sauce, and honey.
4
Pour sauce over noodles and toss gently but well to coat noodles. Store in refrigerator in 1 container or individual containers. Before serving, toss noodles and sprinkle with cilantro and sesame seeds.
5
Yields about 1 cup per serving.
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