Yuba Noodle Salad

So many things are touted as 'miracle foods' these days, but invariably you find out the claims were false and the benefits exaggerated. I sure hope that doesn't turn out to be the case with these grain-free, gluten-free, dairy-free, low-carb, low-cal, and quite delicious yuba noodles. So what's the catch? It's tofu.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 775 Calories

Ingredients

• ½ cup vegetable oil
• 2 tablespoons peanut butter
• 1 tablespoon honey
• 1 teaspoon soy sauce
• ½ cup chopped fresh cilantro
• ½ teaspoon toasted sesame oil
• ¼ cup sliced green onions
• 1 tablespoon finely grated fresh ginger
• ⅓ cup warm rice wine vinegar
• 1 teaspoon hot chili sauce (such as sambal)
• 1 (5 ounce) package yuba (tofu skins), cut into 1-inch wide strips
• ¼ cup shaved carrot strips, or to taste
• ¼ cup thinly sliced cabbage, or to taste
• ½ teaspoon black sesame seeds, or to taste

Recipe Instructions

Step 1

Whisk vegetable oil, vinegar, peanut butter, honey, ginger, chili sauce, soy sauce, and sesame oil together in a bowl until dressing is smooth and creamy.

Step 2

Toss yuba strips, cilantro, carrots, cabbage, and green onions together in a bowl. Pour about 1/2 of the dressing over the salad and stir to coat. Stir remaining dressing into salad until salad is dressed to your liking; top with black sesame seeds.