Chef Nancy Eisman
Asian Noodle and Veggie Salad with Baked Tofu
Category
Salad
Servings
2 - 4 servings
Prep Time
35 minutes
Cook Time
15 minutes
Author:
Chef Nancy Eisman
Ingredients
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1 pound Whole Wheat Spaghetti
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1 cup Soybeans (Edamame) use the Shelled Edamame
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1 package Organic Baked Tofu, cut into matchsticks strips
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1 cup Organic Bell Peppers, chopped
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1 cup Organic Carrots, shredded
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1/3 cup Organic Green Onions, chopped
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1/2 cup Cilantro, chopped
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1 1/2 tablespoons Toasted Sesame Seeds
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Salt and Fresh Ground Black Pepper to taste
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1 head Napa Cabbage, cut julienne
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2 cups Chow Mein Noodles (optional)
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1/2 cup Canola Oil
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1/3 cup Sesame Oil
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1 tablespoon Seasoned Rice Wine Vinegar (be sure to get the "seasoned" version)
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Salt and Fresh Ground Black Pepper to taste
Salad
Dressing
Directions
Blend all dressing ingredients together until mixture is emulsified, season if desired, and set aside.
Break dried spaghetti in half and cook according to package directions until al dente. Drain, then rinse with cold water and drain again.
Add a few tablespoons of dressing and toss to coat noodles and prevent sticking. Set aside to cool.
Clean napa cabbage, wash, slice into julienne strips, and set aside to add last.
Combine the baked tofu, edamame, bell pepper, green onions, and carrots in a large bowl.
Add the cold noodles and combine everything together with as much dressing as you like.
Add the cilantro, sesame seeds, and napa; combine again. Adjust seasonings to taste.
Sprinkle each portion with Chow Mein noodles before serving. ENJOY!
Recipe Note
This salad can be made one day in advance adding the cilantro, napa cabbage, and Chow Mein noodles just before serving.
Filed in:
Asian Noodle and Veggie Salad with Baked Tofu,
Cilantro,
Edamame,
Napa Cabbage,
Organic Bell Pepper,
Organic Carrots,
Organic Green Onions,
Organic Tofu,
Salad,
Shelled Edamame,
Soybeans
