Hweh Sashimi With Korean Chogochujang Dipping Sauce Recipe By Tasty Recipes
MISO-GLAZED TOFU AND NOODLE SALAD RECIPE BY TASTY
Here's what you need: extra firm tofu, miso paste, olive oil, soy sauce, sesame oil, fish sauce, sriracha, honey, lime, vermicelli rice noodle, olive oil, soy sauce, sesame oil, fish sauce, sriracha, honey, lime, sesame seed, red pepper, baby cucumbers, green onions, large carrot, avocado
Provided by SpongeTowels
Categories Lunch
Yield 4 SERVINGS
Number Of Ingredients 23
Steps:
- Start by glazing your tofu. In a mixing bowl combine the olive oil, soy sauce, sesame oil, fish sauce, sriracha, honey, and lime juice. Then toss in the cubed tofu and coat to cover each piece. Allow to sit in the glaze for at least 30 minutes.
- Next, assemble the glazed tofu cubes evenly onto skewers. Preheat your greased grill to medium high, then place the tofu skewers on. Cook for 6-8 minutes, turning as needed, then set aside.
- To assemble the salad, place the rice noodles in a large mixing bowl. Top with the olive oil, soy sauce, sesame oil, fish sauce, sriracha, honey, and lime juice. Toss the noodles to coat.
- Next, top with the sesame seeds, red pepper, cucumbers, green onions, and carrot. Toss again to coat evenly.
- Transfer to a serving platter, then shingle the sliced avocado on top. To finish, place the skewers of miso-glazed tofu on top of the noodle salad and serve with extra limes for squeezing.
- Enjoy!
Nutrition Facts : Calories 516 calories, Carbohydrate 52 grams, Fat 31 grams, Fiber 8 grams, Protein 12 grams, Sugar 12 grams
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