lunch · vegetarian · vegan · dairy-free
Cold noodles with baked tofu and scallions
Chilled wheat noodles in a sharp soy, vinegar and sesame dressing. Store-bought baked tofu makes it a no-cook-protein lunch.
- Time
- 25min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains wheat, soy and sesame.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
Add to a party menuWhat did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
You'll need: Oven.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Boil the noodles as the packet says, then drain and rinse under cold water until chilled. Shake off the excess water.
-
2
Slice the tofu and scallions, and grate the ginger.
-
3
Stir the soy sauce, rice vinegar and sesame oil together to make the dressing.
-
4
Toss the noodles with the dressing, tofu, scallions and ginger just before you eat.
