Marinated Tofu with Cabbage, Carrots, & Noodles
May 9, 2010
I almost didn’t make this recipe for Soba Noodle Salad with Vegetables and Tofu, because at the last minute I realized I was out of soy sauce. I’m not sure I’ve been without a bottle of soy sauce in my fridge ever, not even in college. Thankfully, Sharon had an extra bottle in her pantry for me so I was able to go ahead and try out this dish. I’m so glad I did, because I absolutely loved it.
For the dressing, I omitted the sesame seeds (didn’t have any, didn’t feel like buying them) and substituted a half teaspoon of sriracha for the chile paste. I pressed and cubed extra-firm tofu (a 14 oz. package) and dumped it into the dressing to sit while I assembled the rest of the meal.
I followed a suggestion in the recipe’s reviews, and used a bag of cabbage slaw mix (a 16 oz. bag, with just cabbage and carrots) instead of the veggies listed. Tossed with the tofu and dressing, about 8 oz. of whole wheat spaghetti, and a large handful of chopped cilantro, this is a very big dinner salad that could easily feed six adults as a main dish.
This salad also keeps very well — I know because no one else in my house ate it, and so I was still having it for meals through Friday. I think the dressing over just the cabbage slaw (no pasta, no tofu), maybe with some extra vegetables like thinly-sliced red pepper, would also be a great side dish for a summer barbecue.
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Filed under: Pasta,Veggie Mains,Veggie Sides
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more 
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2 Comments
1. chickinthekitchen.com &ra&hellip | May 9, 2010 at 9:08 pm
[...] tried two new recipes this past week, and they were both excellent. First, I made a salad: Marinated Tofu with Cabbage, Carrots, and Noodles. The tofu is straight from the fridge, and the salad is served room temperature or cold, so it is [...]
2. chickinthekitchen.com &ra&hellip | July 13, 2010 at 7:39 am
[...] Marinated Tofu with Cabbage, Carrots, & Noodles (I’m going to add in some spring turnips, and keep the noodles separate for the [...]
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