I am in love with this super fresh and tasty recipe, created by Registered Dietitian, Andrea Holwegner. Andrea facilitated a nutrition workshop sponsored by the Canadian Sugar Institute to showcase how we could healthfully include up to 100 grams of natural and added sugars within a day. This #HomeSweetHome challenge proved that you can create and consume delicious foods without compromising health or nutrition.
This blog post is sponsored by the dietitians at the Canadian Sugar Institute. I was provided compensation for my time and product used. All thoughts and opinions expressed in this post are by Lalitha Taylor, RD and are not influenced by the company I completed the article for.
Asian *Tofu Salad Bowls (makes 4 servings)
Created by Andrea Holwegner, Registered Dietitian
Ingredients:
Salad:
1 package of medium firm or extra firm tofu (cut into cubes)
3 cups cooked rice noodles (6 ounces dry)
2 cups carrots, grated or julienned
2 cups cucumbers, julienned or sliced in matchsticks
2 cups yellow or red pepper, thinly sliced
1/2 cup green onions, diced
1/2 cup cilantro or parsley, chopped (optional)
1/2 cup peanuts, crushed
Vinaigrette:
1 Tbsp natural peanut butter
1/2 cup rice wine vinegar
2 Tbsp soya sauce
2 Tbsp hoisin sauce
2 tsp sugar
2 tsp ginger root, grated or minced
Hot red chili peppers (optional)
Directions:
Lightly sauté cubed *tofu until slightly crisp and golden brown on the outside.
Cook the rice noodles, rinse and set aside in a bowl.
In separate piles on a cutting board slice/prepare carrots, cucumbers, peppers, green onions, and cilantro.
Stir together vinaigrette ingredients in a small bowl.
Toss rice noodles with a small amount of vinaigrette and place in four bowls. Top each bowl with tofu, carrots, cucumbers, peppers, green onions, cilantro, and peanuts and drizzle a bit more vinaigrette.
*You can use grilled chicken instead of tofu in this recipe as well!
I hope you enjoy this recipe as much as my family has! Much love and good health!