Ingredients
| Quantity | Ingredients |
|---|---|
| 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 |
Directions
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.
Serves 6.
Nutrition Facts
| Serving Size | Per 1.5 cup (375 ml) serving |
| Calories | 269 |
| Cholesterol | 0 |
| Carbohydrates | 31 |
| Fiber | 3 |
| Protein | 14 |
| Fat | 11 |
| Saturated Fat | 2 |
| Trans Fat | 0 |
| Sodium | 352 |
Source: Leslie Beck's Healthy Kitchen