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Sesame Ginger Tofu Noodle Salad Recipe

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This recipe for Sesame Ginger Tofu Noodle Salad is from Our Family Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4-6 ounces udon noodles (approximately)
1 tablespoon high-heat vegetable oil
1 package of extra-firm tofu, drained and cut into small cubes
2 tablespoons toasted sesame oil
1 to 1 1/2 tablespoon(s) grated fresh ginger (depending on taste–I like more ginger)
1 tablespoon minced or finely chopped garlic (I use the stuff in a jar)
1 teaspoon chile sauce (that stuff you get in the Asian grocery; add more if you like more of a kick)
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon lemon juice
1/2 to 1 cup each of shredded carrots and fresh cucumber cut into matchsticks
1 tablespoon toasted sesame seeds
Salt (preferably ground sea salt)
Directions:
Directions:
Cook the noodles according to the package instructions. Drain, rinse with cold water, drain again and set aside. Heat vegetable oil to medium frying pan on high heat for a couple of minutes until good and hot and add tofu. Cook until golden brown on at least two sides, change heat to low and then remove tofu to a paper towel to drain and sprinkle with salt.

Add the sesame oil, ginger, garlic and chile sauce to the frying pan and cook (on low heat) long enough to infuse the oil with flavors. Do not let the garlic and ginger brown and stick together. Remove from heat and add soy sauce and sugar and stir until sugar dissolves.

Scrape the mixture into a mixing bowl (with a flexible spatula) and add the lemon juice. Add noodles in manageable increments and mix to coat with oil. Add carrots, cucumber, tofu, and sesame seeds and mix to combine.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
about 30 minutes
Personal Notes:
Personal Notes:
This is a great potluck dish because you can double it easily and it can sit around for a long time without refrigeration and not go bad. It’s also great to have on hand for lunches. Frying the tofu makes it less healthy but much tastier.

 

 

 

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