- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Fried Tofu Cubes:
Sesame Sauce:
Method
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. Garnish with coriander.
Nutritional facts Per serving: about
- Sodium 716 mg
- Protein 20 g
- Calories 477.0
- Total fat 18 g
- Potassium 707 mg
- Cholesterol 0 mg
- Saturated fat 3 g
- Total carbohydrate 61 g
%RDI
- Iron 48.0
- Folate 145.0
- Calcium 23.0
- Vitamin A 106.0
- Vitamin C 20.0
