Have you ever wanted to make a light, healthy and flavorful homemade dressing? This is a perfect chance to make a dressing that is designed to heighten the other flavors of the ingredients in the noodle salad. This is a perfect dish to prepare the night before and enjoy for a snack or lunch.
Tip: Purchase pre-marinated tofu at your local store. I purchased one package of baked teryaki flavored tofu slices.
Serving Size: 4-6
Ingredients:
- 1/4 cup reduced sodium tamari
- 2 tablespoons toasted sesame seeds
- 1 tablespoon agave nectar
- 1 tablespoon finely chopped garlic
- 2 teaspoons sesame oil
- Salt to taste
- 1/2 pound dried pad Thai-style rice noodles
- 1 cup thinly sliced green onions
- 2 small carrots, thinly sliced
- 1/2 English cucumber, halved lengthwise and thinly sliced
- 1 red bell pepper, thinly sliced
- 1 (6-ounce) package baked tofu, cut into 1-inch cubes
- 2 tablespoons chopped Cilantro
DIRECTIONS:
1. In a large bowl, whisk together tamari, sesame seeds, agave nectar, garlic and oil to make a dressing; set aside.
2. Bring a large pot of salted water to a boil. Meanwhile, soak noodles in a large bowl of cold water until pliable, about 15 minutes; drain well. Add noodles to boiling water and cook, stirring occasionally, until just tender, about 6 minutes.
3. Rinse Noodles thoroughly in cold water, drain and transfer to bowl with reserved dressing; toss well.
4. Add green onions, carrots, cucumbers, peppers and tofu and toss gently to combine. Transfer to bowls, top with cilantro and serve.
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