Noodles and Tofu Salad with Peanut Sauce

2 Reviews
100% would make this recipe again

This recipe is incompatible with your food profile

Marinade : 20 min Preparation : 20 min Cooking : 15 min
620 calories/serving

This recipe is reserved to subscribers to Premium and VIP

N.B. If you are a physician or health professional, you may request free access.

Ingredients

400 g firm regular tofu 2 cups
2 1/2 tbsp soy sauce 38 mL
2 1/2 tbsp rice vinegar 38 mL
2 tsp sesame seed oil 10 mL
2 tbsp gingerroot, grated 26 g
2 cloves garlic, pressed
280 g soba noodles
2 tbsp canola oil 30 mL
1 carrots, grated 100 g
1 cup red cabbage 80 g
1 cup green cabbage 80 g
220 g edamame/soybeans, shelled 1 1/3 cup
1/2 cup Peanut Sauce 125 mL

Before you start

A mandolin will make slicing easier.

Method

  1. Wrap the tofu in a towel, place it on a chopping board, then put a heavy plate on top. Let stand 10 min to remove any excess water. Cut the tofu into 1 cm thick slices, then arrange the slices in a single layer in a large shallow dish or bowl.
  2. Combine half of the soy sauce, rice vinegar, and sesame oil in a small bowl. Grate the ginger, press the garlic, then add them to the bowl. Mix well, then pour the marinade over the tofu. Let stand at room temperature for about 20 min.
  3. Meanwhile, cook the noodles in a large pot of salted boiling water, about 4 min (follow the instructions on the box). Drain, rinse under cold water, then drain again.
  4. Transfer the noodles to a large bowl, add the remaining rice vinegar, soy sauce and sesame oil. Add canola oil, mix well and set aside.
  5. Prepare the vegetables: Grate the carrots, and thinly slice both cabbages using a mandolin. Set aside.
  6. In a pot of salted boiling water, cook the edamame 3-4 min, until just tender. Drain and set aside.
  7. Take the tofu slices out of the marinade, drain, then fry 3 min per side in a grooved heavy-bottom pan.
  8. Transfer the noodles to each individual bowl, add the vegetables, tofu and edamame. Serve with the peanut sauce on the side.
This recipe is reserved to subscribers to Premium and VIP

N.B. If you are a physician or health professional, you may request free access.

Nutrition Facts Table

per 1 serving (490 g)

Amount

% Daily Value

Calories

620

Fat

24 g

37 %

Saturated 3 g
+ Trans 0.2 g

16 %

Cholesterol

0 mg

Sodium

630 mg

26 %

Carbohydrate

73 g

24 %

Fibre

5 g

19 %

Sugars

5 g

Net Carbs

68 g

Protein

38 g

Vitamin A

33 %

Vitamin C

52 %

Calcium

25 %

Iron

36 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Fruits 0
Vegetables 1 ½
Meat and Alternatives 2
Fats 4
Other Foods 0
More info
Check out our Meal Plans for Type 2 Diabetes

15% to 25% savings from one merchant to another. Imagine how much you could save on a full grocery cart!

Subscribe to our PLUS or PREMIUM plans and save $150/month* on your groceries.

I want to maximize my savings * Based on an average-sized household of 2.5 people

Cost of ingredients this week at your merchants *

* Costs estimated from Flyer Specials and average normal prices

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust
Recipe tailored to the needs of sports enthusiasts and active families

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.