Thai Salad

Makes 2 servings. Per serving: 387 cal, 11 g fat (<1 g sat), 57 g carbs, 461 mg sodium, 7 g fiber, 18 g protein

Thai Salad
Thai Salad

PREP TIME

20

minutes

TOTAL TIME

30

minutes

SERVINGS

2

servings

PREP TIME

20

minutes

TOTAL TIME

30

minutes

SERVINGS

2

servings

Ingredients

  • 4

    oz extra-firm tofu, drained and cut into 1/2-inch cubes

  • 4

    oz buckwheat soba noodles

  • 1/2

    cup shredded carrot

  • 1/2

    red bell pepper, sliced into 1-inch strips

  • 1/2

    cup frozen shelled edamame, microwaved for 1 minute and cooled

  • 2

    Tbsp chopped cilantro

  • 2

    tsp black sesame seeds

  • Dressing:

  • 1

    Tbsp creamy peanut butter

  • 2

    Tbsp rice wine vinegar

  • 2

    Tbsp low-sodium soy sauce

  • 2

    Tbsp fresh lime juice

  • 1

    tsp brown sugar

Directions

1 Combine all dressing ingredients in a blender or food processor, or whisk together until smooth. 2 Toss 1 tablespoon dressing with tofu and set aside. Reserve remainder of dressing. 3 Cook noodles according to package directions, then drain and rinse. 4 In a large bowl, toss cooked noodles with remaining dressing. 5 Add carrot, red pepper, edamame, cilantro, and marinated tofu. Toss gently. 6 Sprinkle with sesame seeds. Serve immediately or refrigerate overnight.

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