When you cook tofu noodles, drain them on a strainer tray.
You can rinse it in water, but you don't have to rinse it separately.

Make oriental sauce first.
In a sauce bowl, combine about 2 tablespoons of chopped onions, 2 tablespoons of dark soy sauce, 2 tablespoons of olive oil, 1 tablespoon of vinegar, 1 tablespoon of oligosaccharide, and black pepper.
I put in a little bit of minced garlic, but I didn't because I was going to make it and eat it right away.

Slice about a cup of cabbage thinly.

I'll shred the paprika, too.

On this day, I didn't have the right vegetables at home, so I just removed the seeds and shredded half of the Aori apples.
You can put lettuce in the tofu salad instead of cabbage or you can replace it with other vegetables.
I put in 1 mini paprika, but if it's a regular size, it's about half the size.
For the color, it would be good to shred the carrots.

Put the shredded vegetables in a bowl and mix them evenly to make them rich.
I'm going to pour the dressing sauce for the diet salad, so I'd like a slightly concave bowl.

On top of that, spread the drained tofu and spread the lumps.
You can cut the tofu salad and put it on top so it's easy to eat.

I thought it wasn't enough, so I put a little frozen berry on it as a point, and it looks better because it's much fresher.

You can eat it with evenly sprinkled diet salad dressing.
The amount of recipe above will drop without any leftover sauce.
Crunchy vegetables and soft and chewy tofu go well together, and the sauce goes well with each other without excessive amount of sauce.
Tofu salad is perfect for diet management, so you can eat it plentifully and neatly.