Thai Salad

By blum099

Makes 2 servings.
Per serving: 387 cal, 11 g fat (

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

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.