Udon noodle salad with seared tofu and miso-citrus dressing
Vegetarian, Dairy Free
These fresh Japanese noodles cook in just minutes, then they’re ready to toss with tofu, cabbage, and red peppers for a ridiculously quick and satisfying meal. But it’s the freshly sliced oranges that take really brighten the plate with a splash of color and their sweet-tart flavor.
- ¾ pound fresh udon noodles (contains wheat)
- 2 teaspoons black sesame seeds
- ¾ pound Hodo Soy firm tofu
- ½ pound Napa cabbage
- 1 red bell pepper
- 1 navel orange
- Fresh cilantro
- 1 lime
- Miso dressing base (yellow miso - honey - rice vinegar - sesame oil)
- 2 teaspoons sambal oelek (optional)
Cook the udon
While the water heats and the udon cooks, toast the sesame seeds.
Toast the black sesame seeds
Prep and cook the tofu
- Cut the tofu into ¼-inch-thick strips.
While the tofu cooks, prepare the remaining salad ingredients.
Prep the remaining salad ingredients
- Cut the cabbage in half lengthwise; core and thinly slice the cabbage.
- Remove the stem, ribs, and seeds from the bell pepper; thinly slice the pepper.
- Using your hands or a sharp knife, peel the orange; split the orange in half, then cut the halves crosswise into ¼-inch-thick half-moons. Discard any seeds.
- Coarsely chop the cilantro.
Make the miso-citrus dressing
- Zest and juice the lime.
Nutrition per serving: Calories: 760, Protein: 35 g, Total Fat: 28 g, Monounsaturated Fat: 10 g, Polyunsaturated Fat: 10.5 g, Saturated Fat: 2.5 g, Cholesterol: 0 mg, Carbohydrates: 91 g, Fiber: 14 g, Added Sugar (Honey): 5 g, Sodium: 880 mg
Contains: soy, wheat