Whole Grain Noodle Salad with Tofu and Seaweed

Rating: 3.46 / 5.00 (148 Votes)

Total time: 1 hour

Servings: 4.0 (servings)



For the whole wheat noodle salad with tofu and seaweed, soak the seaweed for an hour, drain the water and boil for about 10 minutes. Drain and chop a bit.

Cook whole wheat noodles according to package directions until soft, drain and drain.

Cut tofu into small cubes. Clean spring onion and cut into rings.

Peel and grate or finely chop ginger.

Now mix the cooked noodles, seaweed, green onions, ginger and tofu and marinate with peanut oil, juice and some grated organic lime and soy sauce.

Let the whole wheat noodle salad with tofu and seaweed stand for at least one hour.

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