Cold Japanese Noodles with Tofu

Serves: 4
Total Calories: 324


8 ounces brown rice soba noodles
12 ounces smoke seasoned prebaked tofu cut into 1/2 inch cubes
3 cups grated cucumbers
1 (14-ounce) jar mild kimchee (pickled cabbage) not drained
2 tablespoons toasted sesame oil


1. Bring a large pot of water to boil, and cook the noodles according to package directions.
2. Drain the cooked noodles, rinse under cold water or plunge into a bowl of ice water, then drain well. (The noodles should be cold.)
3. Transfer the noodles to a large bowl, add all the other ingredients, and mix well. Serve chilled.

Nutritional Facts:

Serves: 4
Total Calories: 324
Calories from Fat: 70

This Cold Japanese Noodles with Tofu recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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