Warm Salad with Buckwheat Noodles, Broccoli, and Tofu
⏳ Time
15 minutes
🥕 Ingredients
7
🍽️ Servings
4
Description
The cold version of the salad is just as delicious! It can be stored in the refrigerator for up to 3 days.
Ingredients
- Broccoli - 10.6 oz
- Rice Noodles - 7.1 oz
- Sun-Dried Tomatoes - 5.3 oz
- Tofu - 7.1 oz
- Rice Vinegar for Sushi - 3 tablespoons
- Yakiniku sauce - 3 tablespoons
- Peanut Butter - 3 tablespoons
Step by Step guide
Step 1
Boil the broccoli (cut into florets) for 3 minutes in boiling water. Remove the broccoli and cook the noodles in the same water (according to the package instructions). Rinse the broccoli under cold water.
Step 2
Cut the tofu into cubes and slice the tomatoes into strips.
Step 3
For the sauce: mix peanut butter, rice vinegar, and teriyaki sauce.
Step 4
Drain the noodles (do not rinse), combine with broccoli, tofu, and tomatoes, dress with the sauce, and serve.
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