Chilled Ramen Salad
with Miso-Tahini Tofu
Hot summer nights are meant for cool, refreshing dinners. Rather than heat up the oven or stand over a hot stove, we chose to keep things cool with this no-cook tofu salad. Cubes of tender tofu soak up the nutty, savory flavors of a tahini and miso-based marinade. Crisp, cool cucumber and carrot ribbons add colorful crunch to high-fiber ramen in this protein-packed supper.
Nutrition (per serving)
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INGREDIENTS
- 1/4 cup seasoned rice vinegar
- 2 tbsp tahini
- 1 tbsp maple syrup
- 1 tbsp red miso paste
- 1 garlic cloves, peeled and grated
- 10 oz organic extra firm tofu, patted dry and cut into 1/2-inch cubes
- 5 oz high fiber ramen noodles
- 1 carrot, peeled and peeled into ribbons
- 1 cucumber, peeled into ribbons
- 2 tbsp sunflower seeds
- 0.25 oz cilantro, leaves picked
Nutrition (per serving)
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INSTRUCTIONS
Bring large pot of salted water to a boil for noodles. Combine vinegar, tahini, maple, miso, garlic, ½ tsp salt, 1 tbsp vegetable oil, and 1 tbsp warm water in large bowl. Whisk miso-tahini vinaigrette until smooth, stir in tofu, and refrigerate for 10 minutes. (4-serving meal: use 1 tsp salt, 2 tbsp vegetable oil, 2 tbsp water)
Add noodles to boiling water and gently stir. Cook until al dente, 3 to 4 minutes. Drain noodles and rinse under cold water to stop cooking process. Transfer to bowl with marinating tofu. Add carrot and cucumber, season to taste with salt, and toss to coat. Divide chilled ramen salad with miso-tahini tofu between bowls and top with sunflower seeds and cilantro.
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