Glazed tofu with noodles salad
Using a sandwich press
gluten free - high protein
By Jasmin
I wish you guys can smell and taste this ! So delicious it has become my new obsession. Beside the savouriness, this dish is high in protein, gluten free AND using only a toaster ! A sweet and savoury glazed tofu with a mung beans fresh salad dressed with a spicy vinaigrette.
Have you ordered my cookbooks yet ?
Glazed tofu with noodles salad
Yield: 2 servings. 1 serving: 318 Kcal[proteins: 26.8 G, carbs: 31.5 G, fat: 6.8 G]
Ingredients
For the glazed tofu:
- Tofu firm 1 pack 16 oz 400 g
- Soy sauce 4 Tbsp
- Liquid sweetener or sugar 2 Tbsp
- Mustard 1 tsp
- Rice vinegar 1 tsp
For the noodles:
- 1 pack (75 oz) Mung beans noodles 1 pack of 75 oz
- 6 cup Boiling water about 1 L
- 1 small Cucumber peeled and cut into thin stripes
- 2 Tbsp Wakame seaweed dried crushed
- 1 Tbsp Parsley chopped
For the noodles dressing:
- 1 Tbsp Oil unflavoured
- ½ Tbsp White vinegar
- ½ tsp Chilli flake
- ½ tsp Salt
- ¼ tsp White pepper 1/8 tsp
Instructions
- Place the mung bean noodles in a large bowl and pour the boiling water over them. The noodles should completely submerge. Cover the bowl and set aside for 20 min. Take one noodle string and pull it apart, if it's stretchy leave it for an additional 5 min. Then drain it and set aside until needed. Just enough time for the tofu to grill.
- Drain and wrap the tofu in a cotton kitchen towel for 10 min. Cut the tofu into 10 pieces.
- Preheat the toaster, lithely grease with oil, place the tofu and let grill until golden for about 5 - 8 min.
- Let's make the glaze. In a bowl, mix together: soy sauce, sweetener, mustard and rice vinegar. Add the grilled tofu to the glaze and toss to coat evenly.
- Mix the dressing ingredient: vinegar, chilli flakes, oil , salt and white pepper. Add the cucumber stripes, the crushed dried wakame, parsley and noodles. Toss to combine.
- Serve half the noodles salad with 5 pieces of glazed tofu and garnish with sesame seeds. Enjoy !
How to sprout lentils