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Tofu Stir-Fry With Noodles

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Tofu Stir-Fry With Noodles Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
518
Calories from Fat
153
% Daily Value
Total Fat
17g
26%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
731mg
30%
Total Carbohydrates
88g
29%
Dietary Fiber
9g
36%
Sugars
13g
Protein
23g
Calcium
119mg
12%

Number of servings: 4

Calories per serving: 518

Preparation time: 30 min

Total time: 35 min

Ingredients

6 tbsp reduced-sodium soy sauce

2 tbsp grated fresh ginger

12 cup water, divided

2 tbsp brown sugar

1 tbsp cornstarch

2 tbsp white cooking wine

1 (14-oz) container extra-firm tofu, cut into 34-inch cubes

Nonstick cooking spray

1 tbsp canola oil

8 sliced green onions, tops included

4 minced garlic cloves

12 cup sliced red bell pepper

1 cup thinly sliced carrots

2 cups chopped broccoli

2 cups fresh spinach leaves

2 cups bean sprouts

8 oz linguine pasta, broken in half, cooked according to directions without salt or fat

2 oz (12 cup) slivered blanched almonds

Directions

1. In a large bowl combine the soy sauce, fresh ginger, 14 cup water, sugar, cornstarch, wine, and tofu cubes. Mix well and set aside.

2. Spray a large skillet with nonstick cooking spray. Place the skillet over medium-high heat and add canola oil. When hot, add onion, garlic, and pepper and stir-fry for 1 to 2 minutes.

3. Add carrots, broccoli, spinach, bean sprouts, and remaining 14 cup water. Cover. Cook 2 to 3 minutes or until vegetables are tender.

4. Add the tofu mixture to the skillet and stir for 2 to 3 minutes or until sauce thickens.

5. Add the pasta and toss with the vegetable/tofu mixture. Stir and cook 2 to 3 minutes to heat through.

6. Top each serving with slivered almonds.

Makes 4 servings.

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