Chilled tofu with soy sesame dressing
5
Points®
Total time: 20 min • Prep: 15 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Soy sauces, sesame oil and rice wine vinegar dressing gives just the right amount of flavour to this tofu, veg and soba noodle salad.
Ingredients
Carrot(s)
1 medium, cut into spirals
Red radish
4 large, cut into spirals
Shelf fresh wheat noodles
300 g, shelf-fresh soba variety
Snow pea 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 tofu
600 g, firm variety, (2x300g), drained on paper towel
Green shallot(s)
2 individual, thinly sliced diagonally
Instructions
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.
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