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| Yuba Noodle Salad |
"So many things are touted as 'miracle foods' these days, but invariably you find out the claims were false and the benefits exaggerated. I sure hope that doesn't turn out to be the case with these grain-free, gluten-free, dairy-free, low-carb, low-cal, and quite delicious yuba noodles. So what's the catch? It's tofu."
Ingredients :
- 1/2 cup vegetable oil
- 1/3 cup warm rice wine vinegar
- 2 tablespoons peanut butter
- 1 tablespoon honey
- 1 tablespoon finely grated fresh ginger
- 1 teaspoon hot chili sauce (such as sambal)
- 1 teaspoon soy sauce
- 1/2 teaspoon toasted sesame oil
- 1 (5 ounce) package yuba (tofu skins), cut into 1-inch wide strips
- 1/2 cup chopped fresh cilantro
- 1/4 cup shaved carrot strips, or to taste
- 1/4 cup thinly sliced cabbage, or to taste
- 1/4 cup sliced green onions
- 1/2 teaspoon black sesame seeds, or to taste
Instructions :
| Prep : 20M | Cook : 2M | Ready in : 20M |
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- Whisk vegetable oil, vinegar, peanut butter, honey, ginger, chili sauce, soy sauce, and sesame oil together in a bowl until dressing is smooth and creamy.
- Toss yuba strips, cilantro, carrots, cabbage, and green onions together in a bowl. Pour about 1/2 of the dressing over the salad and stir to coat. Stir remaining dressing into salad until salad is dressed to your liking; top with black sesame seeds.
Notes :
- The nutrition data for this recipe includes the full amount of the dressing ingredients. The actual amount of the dressing consumed will vary.
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