- 6
Ingredients
- 39 39
- 8 ounces dried udon noodles or whole wheat linguine
- 26 - to 8-ounce packages smoked teriyaki-flavored or plain firm tofu (fresh bean curd), cut into 1/2-inch pieces
- 1-1/2 cups chopped cucumber
- 1 large carrot, cut into thin bite-size pieces
- 1/2 cup sliced green onions
- 1 recipe Ginger-Soy Vinaigrette (see recipe)
Preparation
Step 1
1. Cook pasta according to package directions; drain. Cool pasta slightly.
2. Meanwhile, in a large bowl, combine tofu, cucumber, carrot, and green onion. Add drained pasta; toss gently to mix.
3. Drizzle Ginger-Soy Vinaigrette onto cooked pasta mixture. Toss salad gently to coat. Makes 6 (about 1 1/4-cup) servings.
Ginger-Soy Vinaigrette: In a small bowl, whisk together 2 tablespoons rice vinegar or cider vinegar, 1 tablespoon toasted sesame oil, 2 teaspoons reduced-sodium soy sauce, 4 minced cloves garlic, 1 teaspoon grated fresh ginger, and 1/4 teaspoon crushed red pepper. Makes 1/4 cup.
Make-Ahead Directions: Prepare as directed. Cover and chill for up to 6 hours.
Nutrition Facts Per Serving:
Servings: 6 (about 1 1/4-cup) servings
Calories231
Total Fat (g)4
Saturated Fat (g)0
Cholesterol (mg)0
Sodium (mg)571
Carbohydrate (g)39
Fiber (g)3
Protein (g)7
Vitamin A (DV%)0
Vitamin C (DV%)0
Calcium (DV%)0
Iron (DV%)0
Diabetic Exchanges
Starch (d.e.)2
Vegetables (d.e.).5
Medium-fat Meat (d.e.).5
Fat (d.e.).5