Udon Noodle Salad With Tofu, Vegetables and Sesame Marinade
Prep Time: 5minutes
Cook Time: 40minutes
Total Time: 45minutes
Author: Leslie Carvitto
1(15 oz)package of tofu
2garlic cloves pressed
1tablespoonssesame oil or extra virgin olive oil
Udon Noodle Salad
8ozpackage of whole wheat udon noodles
1mediumred bell pepperseeded and thinly sliced
1mediumorange bell pepperseeded and thinly sliced
1(15 oz)can corn
1small jicamathinly sliced
1(.35 oz)bag of roasted seaweed snacks*we used Sea’s Gift
2tablespoonssesame oil or extra virgin olive oil
1teaspoondried red chili flakes
1/4cupbrown rice vinegar
1/4cupplus 1 tablespoon toasted sesame oil
Rinse and drain tofu by setting it in a strainer to remove excess liquid. Slice into small rectangles and lay in a shallow bowl.
Add tamari and rub the tofu with the pressed garlic. Coat both sides evenly.
Tofu can remain covered in a fridge or cooler for up to three days.
Boil a large pot of water and add udon noodles. Cook according to directions on the package or until tender. Drain the noodles and set aside. If you have access to cold water, rinse the noodles to stop them from sticking together. Otherwise, add a little sesame or extra virgin olive oil to the pot and mix it with the noodles.
Cut all of the vegetables (bell pepper, jicama, scallion) into thin slices.
Warm oil in a cast iron or skillet over medium heat. Add the scallions and peppers and saute for 8-10 minutes.
Stir in the salt and cook for an additional 5 minutes before adding in the corn and jicama. Cook all ingredients together for another 5 minutes or until peppers are cooked through and beginning to brown.
Add grilled veggies to the bowl of noodles, sprinkle with sesame seeds, red chili flakes, and roasted seaweed.
Reduce heat on the cast iron to low and cook marinated tofu for 5 minutes or until golden or starting to brown. Flip the tofu and cook for 4-5 more minutes until golden.
Add tofu to the salad and mix all ingredients with the sesame dressing. Devour!
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