Mambo Sprouts

Chinese Noodle Salad with Tofu

Ingredients:

• 7 Tbsp. toasted sesame oil
• 7 Tbsp. soy sauce
• 3 Tbsp. balsamic vinegar
• 3 Tbsp. sugar
• 1 tsp. red pepper flakes
• 8 scallions, thinly sliced
• 2 8 oz. containers Nasoya® Super Firm Cubed Tofu or one 14 oz. Nasoya Extra Firm Tofu, cut into cubes
• 1½ cup carrots, julienne
• 1 cup snow peas, thinly sliced
• 1 14 oz. package Chinese noodles
• 1 cup bean sprouts, blanched

Directions:

1. Mix first 6 ingredients together in large bowl.
2. Stir-fry the tofu in a non-stick skillet for 10 minutes or until lightly browned. Set aside.
3. Bring large pot of water to a boil. Add julienne carrots and cook for 3 minutes. Remove with slotted spoon; rinse with cold water.
4. Add snow peas to the boiling water, cook for 1 minute, remove and rinse with cold water.
5. Add noodles to the boiling water, separating them as you add to the pot.
6. Cook 2-3 minutes until al dente. Drain and rinse with cold water.
7. Add the noodles to the marinade, stir well to coat, add carrots, snow peas, bean sprouts and tofu.

Variations: Substitute vegetables such as broccoli or asparagus. Garnish with sesame seeds, peanuts or cashews.

Serves: 8 as an appetizer

Per Serving: 378 calories, 16g fat, 0mg cholesterol, 46g carbohydrate, 13g protein, 790mg sodium

Creating scrumptious and healthy dishes with fresh, organic Nasoya® tofu is a simple way to add wholesome nutrition and enjoyment to your life.

For more free recipes and information, call 1-800-VITASOY (848-2769) or visit www.nasoya.com .