Cool Asian Noodles With Tofu and Cashews
Serves 2|
Hands-On Time:
15m
|
Total Time:
25m
Ingredients
- 5 ounces spaghetti (about 1/3 of a box)
- 1 carrot, shredded
- 1 Kirby cucumber, cut into 1/4-inch pieces
- 4 ounces firm tofu, cut into cubes
- 1/4 cup chopped roasted cashews
- 1 tablespoon canola oil
- 2 teaspoons toasted sesame oil
- 1 tablespoon fresh lime juice
- kosher salt
Directions
- Cook the pasta according to the package directions. Drain and run under cold water to cool.
- In a large bowl, toss the pasta, carrot, cucumber, tofu, cashews, canola and sesame oils, lime juice, and ½ teaspoon salt.
Nutritional Information
- Per Serving
- Calories 546
- Fat 23g
- Sat Fat 3g
- Cholesterol 0mg
- Sodium 529mg
- Protein 18g
- Carbohydrate 69g
- Sugar 7g
- Fiber 5g
- Iron 4mg
- Calcium 73mg
What does this mean? See Nutrition 101.
Quick Tip
To drain excess water from a block of tofu, place it between two cutting boards lined with paper towels and let sit for 30
minutes.
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