nutritional information

Per Serving:

  • Calories: 181
  • Protein: 6 g
  • Total Fat: 11 g
  • Saturated Fat: 2 g
  • Carbohydrates: 16 g
  • Sodium: 17 mg
  • Fiber: 3 g
Vegan

Sesame Noodle Salad with Asparagus and Tofu

Sesame Noodle Salad with Asparagus and Tofu

6 servings

30 minutes or fewer

This vegetarian version of a popular Chinese dish called Bon Bon Chi is amazingly flavorful. Take care not to overcook the vermicelliwhen it's just tender to the bite, it's ready. If you like your noodles very saucy, use all of the sesame dressing; otherwise, use leftover dressing to spoon over pasta or rice.
  • 1 ½ Tbs. sesame oil or other mild-flavored oil
  • Pinch of asafetida (optional)
  • 2 cups well-drained diced firm tofu (13 oz.)
  • 2 tsp. Bragg Liquid Aminos
  • 1 lb. asparagus, tough ends trimmed, cut into 2-inch lengths
  • 6 oz. dried vermicelli
  • Sesame Dressing (click for link)
  • 1 English cucumber, peeled and julienned
  • ⅓ to ½ cup chopped fresh cilantro
  1. Bring large pot of lightly salted water to a boil for vermicelli. Meanwhile, in large skillet, heat sesame oil over medium-high heat. Stir in asafetida if desired and tofu. Sprinkle with liquid aminos and cook, stirring often, until tofu is golden-brown, about 7 minutes.
  2. Add asparagus, sprinkle lightly with salt, cover and cook until crisp-tender, 3 to 4 minutes. Immediately remove from heat; set aside.
  3. Add vermicelli to boiling water; stir to prevent sticking. Cook until just tender, about 6 minutes. Drain, rinse under cold running water and drain well.
  4. Transfer noodles to large bowl; add half of the Sesame Dressing and season with salt and freshly ground pepper to taste. Toss well. Spoon asparagus-tofu mixture on top, sprinkle with cucumber and drizzle with some remaining Sesame Dressing. Sprinkle with cilantro and serve.
May 2000

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comments

I have been making this delicious recipe since it first appeared in the magazine. I even sought out the book it came from--"Heaven's Banquet" by Miriam Hospodar which I believe is now available as a second printing although I purchased a used library book. My young children did not LOVE it, actually, but I made it this past weekend and they fought over the leftovers. It is a fantastic recipe to make in the spring when fresh asparagus shows up in the markets. I only wish it was more low-cal since it is hard to have just one serving! (PS: For my family of five I use two tubs of tofu).

jen lynch - 2015-05-26 15:35:56

Delicious!

Gretta Hansing - 2012-04-02 11:29:09