Rice Noodle Veggie-Tofu Salad

Name: Rice Noodle Veggie-Tofu Salad
Prep time: 28 min
Cook time: 28 min
Total time: 28 min
Yield: 20
Cuisine: Global
Ingredients: 591 milliliters carrots, shredded (about; 1 teaspoon hot chili sauce (such as Sriracha); 2 teaspoons dark sesame oil; 349 grams package extra-firm tofu, drained; 1 Tbsp chopped fresh ginger; 1 clove garlic, chopped; 3 Tbsps lime juice; 118 milliliters low-sodium soy sauce; 1 red bell pepper, seeded, thinly sliced; 227 grams rice noodles; 1 Tbsp rice vinegar; 118 milliliters scallions, thinly sliced (about; 2 Tbsps sesame seeds; 237 milliliters thinly sliced snow peas; 2 teaspoons sugar; 227 grams diced water chestnuts, drained

Rice Noodle Veggie-Tofu Salad might be just the side dish you are searching for. This vegan recipe serves 20. One serving contains 84 calories, 3g of protein, and 1g of fat. A mixture of rice vinegar, water chestnuts, extra-firm tofu, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 28 minutes.

Instructions

Cut tofu in half lengthwise. Wrap each piece in a paper towel, place on plates and put a bowl on top of each to squeeze out water.

Ingredients you will need

Water

Tofu

Wrap

Equipment you will use

Paper Towels

Bowl

Let stand for 20 minutes.

Remove towels and cut tofu into 1-inch cubes.

Ingredients you will need

Tofu

In a wide, shallow bowl, whisk together soy sauce, lime juice, rice vinegar, sesame oil, sugar, ginger, garlic and chili sauce. Toss tofu in sauce and arrange in a single layer. Cover and chill for 15 minutes.

Ingredients you will need

Rice Vinegar