Sesame Black Noodles With Soy and Ginger Tofu

If you like this recipe, try these other high-protein muscle fueling recipes.

    <h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li>1 medium carrot</li>
                                            <li>5 large spears of aspargus</li>
                                            <li>1 small red chili pepper, sliced</li>
                                            <li>3 scallions</li>
                                            <li>1 1/2 oz  baby corn</li>
                                            <li>6 oz extra-firm tofu, cut into strips</li>
                                            <li>3 oz black rice noodles, uncooked</li>
                                            <li>1 tsp coconut or canola oil</li>
                                            <li>1 cup baby spinach</li>
                                            <li>1/3 cup edamame</li>
                                            <li>1/3 cup sugar snap peas</li>
                                            <li>1 1/2 tsp mixed black and white sesame seeds</li>
                                            <li>1 tsp mint leaves</li>
                                            <li>2 tsp pickled ginger, cut into matchsticks</li>
                                            <li>1 oz cashew nuts</li>
                                            <li> Ginger Soy Dressing (makes jarful)</li>
                                            <li>1/2 cup stem ginger in syrup (or 1/2 cup fresh ginger slices in a tbsp of agave syrup)</li>
                                            <li>5 tbsp lemon juice</li>
                                            <li>Thumb of fresh ginger, peeled and sliced</li>
                                            <li>5 tbsp soy sauce</li>
                                            <li>2/3 cup extra-virgin oil</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li>Peel carrot with a vegetable peeler, then use peeler to make carrot "ribbons"; place in a large bowl.</li>
                                    <li>Remove woody bottoms from aspargus and use peeler to create asparagus ribbons, adding to carrots. </li>
                                    <li>Slice red chili pepper, and scallions on an angle. Add to bowl with corn. </li>
                                    <li>Make dressing: Grate ginger and combine with lemon juice, passing through a sieve. Add soy sauce and oil and mix together. Set aside. </li>
                                    <li>Marinate tofu in the dressnig for 20 minutes before cooking. </li>
                                    <li>Bring a pan of water to boil and cook rice noodle for 8 minutes. </li>
                                    <li>Add oil to a large-skillet or wok; stir-fry tofu for 1-2 minutes. </li>
                                    <li>When noodles are cooked, drain and mix with prepared veggies. Add other ingredients, then top with tablespoon dressing. Mix well. Divide between two bowls; top with tofu and serve.   </li>

<h5 class="post-actions__title">Want a copy on the go?</h5>

    Print