Tofu and Buckwheat Noodle Salad recipe - ingredients, nutrition and when to eat it
This salad combines buckwheat noodles with tofu, cucumber, and perilla leaves, tossed in a nutty perilla oil and soy sauce dressing.
This salad combines buckwheat noodles with tofu, cucumber, and perilla leaves, tossed in a nutty perilla oil and soy sauce dressing. It’s fresh and light, making it a nice choice for lunch or a simple dinner.
Salads & light · 15 minutes to cook
Nutrition (per 382.5g serving): 430.4 kcal · protein 16.3g · carbohydrate 45.8g · fat 20.1g · sodium 475.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Rinse the noodles in cold water and drain them well so the dressing doesn’t get watery.
Tips: Firm tofu, such as the kind labeled for pan-frying, holds its shape well when added to the salad.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 150 g
- Tofu — 100 g
- Cucumber — 0.5 pc
- Perilla leaves — 3 sheet
- Perilla oil — 1 Tbsp
- Soy sauce — 1 tsp
- Vinegar — 1 tsp
- Toasted sesame seeds — 1 tsp