Rice Noodle Veggie-Tofu Salad Recipe

Name: Rice Noodle Veggie-Tofu Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12.3-oz. package extra-firm tofu, drained; 1/2 cup low-sodium soy sauce; 3 tablespoons lime juice; 1 tablespoon rice vinegar; 2 teaspoons dark sesame oil; 2 teaspoons sugar; 1 tablespoon chopped fresh ginger; 1 clove garlic, chopped; 1 teaspoon hot chili sauce (such as Sriracha); 8 ounces rice noodles; 3 carrots, shredded (about 2 1/2 cups); 1 red bell pepper, seeded, thinly sliced; 8 scallions, thinly sliced (about 1/2 cup); 1 8-oz. can diced water chestnuts, drained; 1 cup thinly sliced snow peas; 2 tablespoons sesame seeds

Servings: persons

1 12.3-oz. package extra-firm tofu, drained
1/2 cup low-sodium soy sauce
3 tablespoons lime juice
1 tablespoon rice vinegar
2 teaspoons dark sesame oil
2 teaspoons sugar
1 tablespoon chopped fresh ginger
1 clove garlic, chopped
1 teaspoon hot chili sauce (such as Sriracha)
8 ounces rice noodles
3 carrots, shredded (about 2 1/2 cups)
1 red bell pepper, seeded, thinly sliced
8 scallions, thinly sliced (about 1/2 cup)
1 8-oz. can diced water chestnuts, drained
1 cup thinly sliced snow peas
2 tablespoons sesame seeds

1
Cut tofu in half lengthwise. Wrap each piece in a paper towel, place on plates and put a bowl on top of each to squeeze out water. Let stand for 20 minutes. Remove towels and cut tofu into 1-inch cubes.
2
In a wide, shallow bowl, whisk together soy sauce, lime juice, rice vinegar, sesame oil, sugar, ginger, garlic and chili sauce. Toss tofu in sauce and arrange in a single layer. Cover and chill for 15 minutes. Remove tofu, setting aside soy sauce mixture.
3
Bring a pot of water just to a boil. Cook noodles until just softened, 6 to 8 minutes or as package label directs. Drain noodles, rinse under cold water and drain again.
4
Combine noodles, reserved soy sauce mixture, carrots, bell pepper, scallions, water chestnuts and snow peas, tossing to coast. Add tofu; gently toss to combine. Fold in sesame seeds and serve.

396

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 12.3-oz. package extra-firm tofu, drained, 1/2 cup low-sodium soy sauce, 3 tablespoons lime juice, 1 tablespoon rice vinegar, and more.

Yes, Rice Noodle Veggie-Tofu Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Rice Noodle Veggie-Tofu Salad

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