Tofu Noodle Buckwheat Salad!
Ingredients
Main ingredients
- Just Sweet Corn 10 g
- Salad (excluding dressing) 0.3 serving
- Tofu Soybean Noodles 75 g
Seasonings/Sauce
- Perilla Oil 2 g
- Apple Vinegar 3 ml
- Allulose Syrup 20 spoon
- Tsuyu Sauce 10 g
Nutrition summary
Carbohydrates
23.29 g
74%
Protein
1.85 g
6%
Fat
2.81 g
20%
Cooking steps
-
1
Rinse the tofu noodles in cold water and drain.
-
2
Julienne the cucumber and carrot.
-
3
Blanch either buckwheat or tofu noodles in boiling water, then cool.
-
4
In a bowl, combine the tofu noodles and vegetables and mix well.
-
5
Add the sauce (soy sauce, vinegar, sesame oil, chili powder, etc.) and toss thoroughly.
-
6
Top with boiled egg and seaweed flakes as desired.
