Recipe

Tofu udon salad

Mar 27, 2013 1:00pm
  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
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Ingredients

Tofu udon salad
  • 440 gram packet fresh udon noodles
  • 200 gram packet firm tofu, cut into 5mm slices, halved
  • 1 lebanese cucumber, halved lengthwise, sliced diagonally
  • 1 medium carrot, halved lengthwise, sliced diagonally
  • 1 medium red capsicum, thinly sliced
  • 70 gram mixed salad leaves
  • 4 green onions, thinly sliced
  • 1/4 cup soy sauce
  • 2汤匙蔬菜或花生油
  • 1 tablespoon clear honey
  • 1/4 teaspoon wasabi paste

Method

Tofu udon salad
  • 1
    Place noodles in a large heatproof bowl. Cover with boiling water; stand tor 1 minute. Stir to separate strands; drain.
  • 2
    Combine noodles, tofu, cucumber, carrot, capsicum, salad mix and half the onion in a large bowl.
  • 3
    Whisk remaining ingredients together. Divide salad among shallow serving bowls. Drizzle with dressing. Serve topped with remaining onion.

Notes

Keep vegetables, tofu and dressing in separate containers in the fridge, then toss just before serving.

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