12 Ingredients
  • 1 tbsp. vegetable oil
  • 1 lb. tofu, sliced and pressed to remove water, then cut into cubes
  • Cornstarch, for tossing tofu
  • 1 lb. udon buckwheat noodles
  • 2 c. baby spinach
  • 1/4 head red cabbage, thinly sliced
  • 2 carrots, peeled into ribbons
  • 1/4 c. sesame oil
  • 2 tbsp. soy sauce
  • 1 tbsp. apple cider or rice vinegar
  • 1 tbsp. yellow mustard
  • Fresh mint, for garnish
Nutrition
572
29% daily value
4 servings
                                       
                                            low-​sugar, vegan, vegetarian, dairy-​free
     

Fat

28% 18

Saturated

12% 2

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 7

Carbs

31% 93

Carbs (net)

- 90

Fiber

10% 3

Sugars

- 4

Sugars, added

- 0

Protein

37% 19

Cholesterol

- 0

Sodium

60% 1431

Calcium

10% 97

Magnesium

33% 141

Potassium

14% 638

Iron

23% 4

Zinc

21% 2

Phosphorus

48% 339

Vitamin A

39% 354

Vitamin C

40% 36

Thiamin (B1)

52% 1

Riboflavin (B2)

19% 0

Niacin (B3)

28% 4

Vitamin B6

36% 0

Folate equivalent (total)

28% 114

Folate (food)

- 114

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

10% 2

Vitamin K

82% 98
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