Green noodle and tofu salad with ginger and tamari dressing

Table of contents

Green Noodle and Tofu Salad with Ginger and Tamari Dressing

Experience a burst of fresh flavors with this Green Noodle and Tofu Salad, featuring a zesty ginger and tamari dressing. This dish combines the earthiness of green noodles with the protein-rich goodness of tofu, all brought together by a tangy and aromatic dressing. Perfect for a light lunch or a refreshing dinner, this salad is both nutritious and satisfying.

Serving Size and Yield

Serves 4

Preparation and Cooking Time

Preparation Time: 20 minutes

Cooking Time: 10 minutes

Total Time: 30 minutes

Ingredients

8 oz green tea noodles or spinach noodles
1 block (14 oz) firm tofu, drained and cubed
2 tablespoons vegetable oil
1 cup edamame, shelled
1 cucumber, julienned
2 green onions, sliced
1/4 cup fresh cilantro, chopped
2 tablespoons sesame seeds, toasted
1/4 cup tamari sauce
2 tablespoons rice vinegar
1 tablespoon fresh ginger, grated
1 tablespoon honey or maple syrup
1 tablespoon sesame oil

Instructions

Cook the green noodles according to package instructions. Drain and rinse under cold water. Set aside.
Heat the vegetable oil in a large skillet over medium heat. Add the cubed tofu and cook until golden brown on all sides, about 8-10 minutes. Remove from heat and set aside.
Blanch the edamame in boiling water for 2-3 minutes, then drain and rinse under cold water.
Combine the tamari sauce, rice vinegar, grated ginger, honey, and sesame oil in a small bowl. Whisk until well mixed.
Toss the cooked noodles, tofu, edamame, cucumber, green onions, and cilantro in a large bowl.
Pour the dressing over the salad and toss gently to combine.
Sprinkle with toasted sesame seeds before serving.

Additional Notes

For a gluten-free option, ensure the noodles and tamari are certified gluten-free. You can substitute tofu with grilled chicken or shrimp for a non-vegetarian version. Add a pinch of red pepper flakes to the dressing for a spicy kick.