Cold Perilla Tofu Noodles

Name: Cold Perilla Tofu Noodles
Yield: 170 g
Ingredients: Perilla Leaves 25 g; Pressed Tofu 100 g; Ground Perilla Seed 10 g; Apple Vinegar 5 ml; Plum Extract 10 g; Soy Sauce for Eggs 10 g; Perilla Oil 10 g

376 kcal

#Cold Perilla Tofu Noodles #Tofu Noodle Dish #Summer Menu #Diet Food #Vegetarian Recipe #Easy Recipe #Cold Noodles #Plant Protein #Hot Weather Dish #Low Calorie Food

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Ingredients

Main ingredients

Perilla Leaves 25 g
Pressed Tofu 100 g

Seasonings/Sauce

Ground Perilla Seed 10 g
Apple Vinegar 5 ml
Plum Extract 10 g
Soy Sauce for Eggs 10 g
Perilla Oil 10 g

Nutrition summary

Carbohydrates 16.65 g 18%

Protein 29.47 g 31%

Fat 21.18 g 51%

Serving size 170g

Cooking steps

1

Wash the perilla leaves and cucumber thoroughly, then slice them into thin strips.
2

Remove excess moisture from the cold tofu and cut into bite-sized pieces.
3

Cook the wheat noodles, rinse in cold water, and drain thoroughly.
4

Mix the sauce ingredients (soy sauce, vinegar, sesame oil, chili powder, minced garlic, sugar) together.
5

Place the noodles, tofu, cucumber, and perilla leaves in a bowl, and drizzle with the sauce.
6

Sprinkle toasted sesame seeds on top to finish.

Cold Perilla Tofu Noodles

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