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blum099

Thai Salad

By

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

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Thai Salad 0 Picture

Ingredients

  • Dressing:
  • 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
  • 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

Details

Servings 2
Preparation time 20mins
Cooking time 30mins

Preparation

Step 1

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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