|4 cups / 1 L||cooked soba noodles (about 250 g dry)|
|2 tbsp / 25 ml||sesame oil|
|1/3 cup / 75 ml||freshly squeezed lime juice|
|3 tbsp / 50 ml||sodium-reduced soy sauce|
|2 tbsp / 25 ml||brown sugar|
|1 pkg (12 oz/350 g)||extra firm tofu, cut into 1/2-inch (1 cm) cubes|
|3 tbsp / 50 ml||sesame seeds|
|2 cups / 500 ml||grated carrot|
|2 cups / 500 ml||diced cucumber|
|1 cup / 250 ml||finely diced red pepper|
|1/2 cup / 125 ml||chopped cilantro|
|1/2 cup / 125 ml||chopped mint|
|Pinch||red pepper flakes, or more to taste|
Cook noodles according to package directions. Drain and toss with 1 tbsp (15 ml) sesame oil. Set aside to cool.
In a small bowl, whisk together lime juice, soy sauce, brown sugar and 1 tbsp (15 ml) sesame oil. Place tofu in a large shallow dish; pour marinade over tofu and set aside to marinate.
Preheat oven to 350°F (180°C). Place sesame seeds on a baking sheet; put in oven to toast for 5 to 7 minutes, or until seeds begin to brown. Set aside to cool.
In a large mixing bowl, toss together carrot, cucumber, red pepper, cilantro, mint and red pepper flakes. Add cooled noodles, tofu and marinade; toss to combine. Sprinkle with toasted sesame seeds; garnish with fresh cilantro and mint. Serve cold.
|Serving Size||Per 1.5 cup (375 ml) serving|
Source: Leslie Beck's Healthy Kitchen