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Udon Noodles with Tofu

Udon Noodles with Tofu

3.5
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Rated: 3
  • Makes: 6 servings
  • Start to Finish 25 mins
  • Serving Size: 1 1/4cup
  • Carb Grams Per Serving: 39

Ingredients

  • 8 ounces dried udon noodles or whole wheat linguine
  • 2 6 - 8 - ounce packages smoked teriyaki-flavored or plain firm tofu (fresh bean curd), cut into 1/2-inch pieces
  • 1 1/2 cups chopped cucumber
  • 1 large carrot, cut into thin bite-size pieces
  • 1/2 cup sliced green onions
  • 1 recipe Ginger-Soy Vinaigrette (see recipe)

Directions

  1. Cook pasta according to package directions; drain. Cool pasta slightly.
  2. Meanwhile, in a large bowl, combine tofu, cucumber, carrot, and green onion. Add drained pasta; toss gently to mix.
  3. Drizzle Ginger-Soy Vinaigrette onto cooked pasta mixture. Toss salad gently to coat. Makes 6 (about 1-1/4-cup) servings.

Make Ahead Tip

  • Prepare as directed. Cover and chill for up to 6 hours.

Ginger-Soy Vinaigrette

Ingredients

  • 2 tablespoons rice vinegar or cider vinegar
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons reduced-sodium soy sauce
  • 4 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1/4 teaspoon crushed red pepper

Directions

  1. In a small bowl, whisk together rice vinegar or cider vinegar, toasted sesame oil, soy sauce, garlic, ginger, and crushed red pepper.

Nutrition Facts Per Serving:

Servings Per Recipe: 6
PER SERVING: 231 cal., 4 g total fat 571 mg sodium, 39 g carb. (3 g fiber), 7 g pro.

Diabetic Exchanges

Starch (d.e): 2; Fat (d.e): 0.5; Vegetables (d.e): 0.5; Medium-Fat Meat (d.e): 0.5