Ingredients for Asian Style Tofu And Cucumber Noodles
- Soy Sauce
- Gingerroot
- Lime
- Firm Tofu
- Medium Egg Noodles
- Sunflower Oil
- Chili
- 1/2 cup chopped cucumber
- 1/4 cup chopped peanuts, for garnish
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How to Make Asian Style Tofu And Cucumber Noodles
- In a medium bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon grated ginger, and 2 tablespoons lime juice. Add 1 block (14 oz) firm or extra-firm tofu, pressing gently to submerge.
- Marinate for 5 minutes, flipping halfway through.
- Cook noodles according to package directions. Drain and rinse under cold water to cool completely.
- Gently press the marinated tofu to remove excess liquid. Pat dry with paper towels.
- Heat 1 tablespoon vegetable oil in a nonstick skillet over medium-high heat. Add the tofu and cook for 3-4 minutes per side, until golden brown and crispy.
- Once cooked, remove the tofu from the pan and cut into bite-sized cubes.
- In a large bowl, combine the cooked noodles, 1/2 cup chopped cucumber, the crispy tofu, and the marinade. Add 1-2 tablespoons of chili garlic sauce (or to taste).
- Garnish with lime wedges and 1/4 cup chopped peanuts before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
13g
Fat
9g
Carbs
3g
