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Sesame Peanut Udon Salad

Prep Time: 15 minutes
Cooking Time: 15 minutes / chill overnight
Servings: 4 servings


1 cup  broccoli flowers and stems, cut into bite-size pieces
1  medium carrot, cut into matchsticks
8 oz  WestSoy Thai Sesame Peanut Baked Tofu, cut into bite-size pieces
1/2  medium red bell pepper, cut into small strips
1/4 cup  toasted sesame seeds*
Peanut Sauce
1/2 cup  warm water
2 Tbsp  tamari
1/2 tsp  ground ginger
1/4 tsp  cayenne pepper
2  cloves garlic, pressed

* The sesame seeds can be toasted until light brown and aromatic by stirring in a dry skillet over medium heat or in a toaster oven. Watch carefully so they do not burn.

Cook the noodles according to the package directions. Drain, rinse in cold water and set aside in a large bowl.

Blanch the broccoli and carrot until bright in color, about 3 to 5 minutes. Add the vegetables, tofu, red pepper and sesame seeds to the noodles, and combine.

To make the peanut sauce, mix the sauce ingredients in a mortar and pestle or blender.

Pour the sauce over the noodle mixture, and let set overnight in the refrigerator. Serve chilled.

Nutrition Information:
Per serving: Calories 475, Protein 26 g, Fat 18 g, Carbohydrates 50 g, Calcium 136 mg, Fiber 4 g, Sodium 1426 mg