Photo of Chilled tofu with soy sesame dressing by WW

Chilled tofu with soy sesame dressing

5 - 6
PersonalPoints™ per serving
Total Time
20 min
15 min
5 min
Soy sauces, sesame oil and rice wine vinegar dressing gives just the right amount of flavour to this tofu, veg and soba noodle salad.



1 medium, cut into spirals


4 medium, cut into spirals

Shelf fresh wheat noodles

300 g, shelf-fresh soba variety

Snowpea sprouts

40 g

Lebanese cucumber

1 medium, halved lengthways, thinly sliced

Reduced salt soy sauce

60 ml, (1/4 cup)

Sesame oil

3 tsp

Rice wine vinegar

15 ml, (3 tsp)

Silken firm tofu

600 g, (2x300g), drained on paper towel

Green shallot(s)

2 individual, thinly sliced diagonally


  1. Cut carrot and radishes into spirals using a spiralizer (see note). Place in a large bowl.
  2. Prepare noodles following packet instructions or until just separated. Drain and rinse under cold water. Drain.
  3. Divide carrot mixture, noodles, sprouts and cucumber between 4 plates, leaving space in the centre. Combine soy sauce, oil and vinegar in a small bowl.
  4. Carefully cut each tofu block into quarters. Place 2 pieces of tofu onto each plate. Drizzle with dressing and sprinkle with shallots to serve.


TIPS: You can use 2 cups (340g) cooked brown rice instead of soba noodles. You can also use a julienne peeler or mandolin to cut carrot and radishes into spaghetti-like strips. Alternatively, cut them into thin ribbons using a vegetable peeler.