Cold Sesame Noodle and Tofu Salad
1 handful of noodles for 2-3 servings (I guess the fewer the noodles the healthier the recipe so it's up to you)
1 red bell pepper
2-3 scallions
1 head of bok choy, greens chopped (I used ~10 mini bok choy, which are lighter and leafier)
1 carton Nasoya Superfirm Cubed tofu
1 Tbsp sesame oil
2 Tbsp extra virgin olive oil or canola oil
4 Tbsp reduced sodium soy sauce
1 Tbsp rice wine vinegar
1 Tbsp Hoisin sauce
Non-stick oil spray
1. Drain the tofu and soak up excess moisture w/ paper towels. Let dry.
2. Boil noodles until tender, drain, rinse, add to sauce and cool in fridge. (Sauce is step 3)
3. (While pasta cooks:) Make sauce by combining Sesame oil, extra virgin olive oil, 3 Tbs soy sauce, rice wine vinegar and hoisin sauce. Add cooked & rinsed noodles and refrigerate.
4. Coat dried tofu in 1 Tbsp soy sauce (let it soak in a little).
5. Heat a pan over medium-medium high heat. Add non-stick oil spray and tofu. Sauté until golden brown.
6. While cooking tofu chop bok choy and scallion greens, add to chilling noodles.
7. Take out golden brown tofu, add more cooking spray and saute red pepper until tender.
8. Add red pepper to cold noodle salad and serve.
9. Top w/ sautéed tofu.
I hope that's everything!
