Udon Noodles with Tofu

Udon Noodles with Tofu

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From: Diabetic Living Magazine

An Asian-style dressing is tossed with tofu, vegetables and noodles in this vegetarian meal. And it's quick—taking just 25 minutes to prepare.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 2 tablespoons rice vinegar or cider vinegar
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons reduced-sodium soy sauce
  • 4 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • ¼ teaspoon crushed red pepper
  • 8 ounces dried udon noodles or whole wheat linguine
  • 2 6 to 8-ounce packages smoked teriyaki-flavored or plain firm tofu (fresh bean curd), cut into ½-inch pieces
  • 1½ cups chopped cucumber
  • 1 large carrot, cut into thin bite-size pieces
  • ½ cup sliced green onion


  • Prep

  • Ready In

  1. Prepare vinaigrette: In a small bowl, whisk together vinegar, sesame oil, soy sauce, garlic, ginger, and crushed red pepper. Set aside.
  2. Cook pasta according to package directions; drain. Cool pasta slightly.
  3. Meanwhile, in a large bowl, combine tofu, cucumber, carrot, and green onion. Add drained pasta; toss gently to mix.
  4. Drizzle vinaigrette onto cooked pasta mixture. Toss salad gently to coat.
  • To make ahead: Prepare as directed. Cover and chill for up to 6 hours.

Nutrition information

  • Serving size: 1¼ cup
  • Per serving: 231 calories; 4 g fat(0 g sat); 3 g fiber; 39 g carbohydrates; 7 g protein; 10 mcg folate; 0 mg cholesterol; 9 g sugars; 1,974 IU vitamin A; 4 mg vitamin C; 64 mg calcium; 2 mg iron; 571 mg sodium; 121 mg potassium
  • Nutrition Bonus: Vitamin A (39% daily value)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, ½ fat, ½ medium-fat protein, ½ vegetable

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