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Udon noodle salad with gingered tofu and pickled vegetables
Dairy-Free, Vegan, Protein Plus
2 Servings, 640 Calories/Serving
20 Minutes
Need a quick and easy weeknight meal? This tasty vegan noodle salad combines chewy udon, quick-pickled vegetables, and pan-fried gingered tofu tossed in tamari.
In your bag
- 1 organic cucumber
- 3 organic scallions
- Sunbasket quick-pickle brine (apple cider vinegar - maple syrup)
- 3 ounces organic shredded carrots
- ½ pound Moon Noodles fresh udon
- 10 ounces Hodo organic firm tofu
- 1-inch piece organic fresh ginger
- 6 ounces organic cherry or grape tomatoes
- 1 tablespoon gluten-free tamari
- 1 tablespoon toasted sesame seeds
Nutrition per serving
Calories 640, Total Fat 17g (22% DV), Sat. Fat 2g (10% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 960mg (42% DV), Total Carb. 88g (32% DV), Fiber 21g (75% DV), Total Sugars 14g (Incl. 6g Added Sugars, 12% DV), Protein 39g
Contains:
Wheat, Soybeans, Sesame
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Wash produce before use
1
Quick-pickle the vegetables
- Peel the cucumber, if desired, and trim the ends. Lay the cucumber flat; using a peeler, shave the cucumber lengthwise into thin ribbons.
- Trim the root ends from the scallions; cut the scallions on the diagonal into 2-inch lengths.
In a small sauce pot, bring the quick-pickle brine and 2 tablespoons [¼ cup] water to a boil. Remove from the heat, add the cucumber, scallions, and carrots, and season with salt and pepper. Cover and let stand, stirring occasionally, while you prepare the rest of the meal.
2
Cook the udon noodles
Bring a medium sauce pot of water to a boil. Add the udon and cook, stirring occasionally to prevent sticking, until just tender, 4 to 5 minutes. Drain and rinse with cold water, then return them to the pot and toss with 1 to 2 teaspoons oil. Set aside. While the water is heating and the udon is cooking, prepare the tofu.
3
Prep and cook the gingered tofu
- Pat the tofu dry with paper towels and cut it into ½-inch cubes.
- Grate or peel and finely chop enough ginger to measure 2 teaspoons [4 tsp].
- Cut the tomatoes in half. Season generously with salt and pepper. Set aside for serving.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the tofu and ginger and cook, stirring occasionally, until the tofu is browned and crisp all over, 3 to 4 minutes. Stir in the tamari and cook until thickened slightly and the tofu is coated, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.
Serve
Transfer the udon to individual bowls. Using a slotted spoon, remove the pickled vegetables from the brine. Top the udon with the pickled vegetables, tofu, and tomatoes. Garnish with the sesame seeds and serve.
Kids Can!
- Combine the brine and water for the pickled vegetables.
- Time the udon noodles.
- Add the oil to the udon.
- Measure the ginger.
- Help assemble the bowls.