Tofu Noodles with Perilla Oil Buckwheat Sauce

Name: Tofu Noodles with Perilla Oil Buckwheat Sauce
Total time: 10 min
Yield: 214 g
Ingredients: green onion 50 piece (1/2); seaweed (gim) 5 g; thin tofu noodles 100 g; soup soy sauce 15 ml; liquid allulose 20 spoon; tuna extract 10 g; perilla oil 14 tablespoon

Cook 10 min Difficulty EASY 365 kcal

#tofu noodles #perilla oil #buckwheat noodles #low carb #diet #gluten-free #summer food #vegan #simple meal #Korean noodle dish

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Ingredients

Main ingredients

green onion 1 piece (1/2)
seaweed (gim) 5 g
thin tofu noodles 100 g

Seasonings/Sauce

soup soy sauce 15 ml
liquid allulose 20 spoon
tuna extract 10 g
perilla oil 14 tablespoon

Nutrition summary

Carbohydrates 22.3 g 21%

Protein 19 g 18%

Fat 28.78 g 61%

Serving size 214g

Cooking steps

1

Rinse the tofu noodles under running water and drain well.
2

Julienne the cucumber and carrot into thin strips.
3

In a bowl, mix soy sauce, perilla oil, vinegar, and sugar to make the sauce.
4

Place the tofu noodles in a bowl and top with cucumber, carrot, and seaweed flakes.
5

Pour the sauce on top and mix everything evenly.
6

Sprinkle with sesame seeds to finish.

Tofu Noodles with Perilla Oil Buckwheat Sauce

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