Tofu Sesame Noodles

By The Canadian Living Test Kitchen

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Tofu Sesame Noodles
Photography by Yvonne Duivenvoorden

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	477477 cal
pro	20 g20g pro
total fat	18 g18g total fat
sat. fat	3 g3g sat. fat
carb	61 g61g carb
fibre	8 g8g fibre
chol	0 mg0mg chol
sodium	716 mg716mg sodium
potassium	707 mg707mg potassium
% RDI:	-
calcium	2323 calcium
iron	4848 iron
vit A	106106 vit A
vit C	2020 vit C
folate	145145 folate

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Preparation time: 10 minutes
Cook time : 10 minutes
Total time : PT20M

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

1 tsp sesame oil 1 1tsp tspsesame oil
1 cup julienned carrot 1 1cup cupjulienned carrot
1 cup frozen shelled edamame , (soy beans)1 1cup cupfrozen shelled edamame, (soy beans)
8 oz fresh spinach 8 8oz ozfresh spinach
1 cup julienned English cucumber 1 1cup cupjulienned English cucumber
Fried Tofu Cubes
Coriander leaves Coriander leaves
Sesame Sauce:
1/3 cup tahini 1/3 1/3cup cuptahinitahini
3 tbsp hot water 3 3tbsp tbsphot water
2 tbsp balsamic vinegar 2 2tbsp tbspbalsamic vinegar
2 tbsp soy sauce 2 2tbsp tbspsoy sauce
1 tbsp rice vinegar 1 1tbsp tbsprice vinegar
1 tbsp sesame oil 1 1tbsp tbspsesame oil
1-1/2 tsp granulated sugar 1-1/2 1-1/2tsp tspgranulated sugar
1 large clove garlic , minced1 1large clove garliccloves of garlic, minced
1 pinch salt 1 1pinch pinchsalt

Preparation

Fried Tofu Cubes: Cut 8 oz (250 g) firm tofu into 1-inch (2.5 cm) cubes; toss with 2 tbsp (30 mL) cornstarch. Fry in 1 tbsp (15 mL) vegetable oil until golden.

Sesame Sauce: In bowl, combine tahini, hot water, balsamic vinegar, soy sauce, rice vinegar, sesame oil and sugar until smooth. Finely mince garlic with salt to make paste; stir into sauce.

In large pot of boiling salted water, cook linguine according to package directions. Drain and chill under cold water; drain well. Toss with sesame oil; divide among 4 shallow noodle bowls.

Meanwhile, in small saucepan of boiling water, blanch carrot until tender-firm, about 1 minute. Remove with slotted spoon and chill under cold water; drain and pat dry. Repeat with edamame. Repeat with spinach; coarsely chop spinach.

Arrange carrot, edamame, spinach, cucumber and tofu in piles around noodles. Serve with sauce.

Source : Canadian Living Magazine: June 2010