 Oriental Tofu Noodle Salad with Spicy Peanut Sauce
Makes 6 servings
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Ingredients
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3/4
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pound extra firm tofu
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12
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ounces vermicelli noodles
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1-1/2
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cups shredded peeled carrots
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2
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cups bean sprouts
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1/2
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green pepper, cut into thin strips
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1/2
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red pepper, cut into thin strips
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1
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tablespoon minced green onions (green parts only)
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2
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teaspoons sesame oil
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Spicy Peanut Sauce
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1
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tablespoon minced garlic
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1
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tablespoon minced fresh ginger
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1/4
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cup smooth or crunchy reduced-fat peanut butter
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2-1/2
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tablespoons low-sodium soy sauce
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1
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tablespoon plus 1-1/2 teaspoons rice wine or sake
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2
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tablespoons Worcestershire sauce
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1
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tablespoon plus 1-1/2 teaspoons sugar
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1
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teaspoon hot chile paste or crushed dried red chile pepper
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3
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tablespoons chicken broth or water
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Wrap tofu in paper towels. Top with a heavy weight, such as a pot, to press out excess water; let stand 30 minutes. Cut tofu into 1-inch cubes.
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To prepare dressing, place garlic and ginger in food processor or blender; process until finely chopped. Add all remaining ingredients except tofu, one at a time, blending well after each addition. (If dressing seems too thick, add about 1 tablespoon additional broth or water. If dressing seems thin, add more peanut butter.) Add tofu; toss lightly to coat. Cover with plastic wrap; let stand at room temperature about 25 minutes.
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Cook vermicelli noodles according to package directions; rinse and drain.
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Heat wok or large skillet. Add sesame oil; heat until very hot. Add green onions; stir-fry 30 seconds. Add carrots, bean sprouts and bell peppers; stir-fry 1 minute.
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Add cooked vermicelli noodles and tofu with marinade to wok; cook until heated through, stirring occasionally.
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Note
Prepared peanut sauce can be stored up to 1 month in the refrigerator.
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© The Sugar Association, Inc.
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Nutrients per Serving
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(1/6 of total recipe (without additional broth or peanut butter))
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Calories
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393
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Calories from Fat
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23 %
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Total Fat
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10 g
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Saturated Fat
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2 g
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Carbohydrate
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58 g
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Fiber
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4 g
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Protein
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17 g
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Sodium
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384 mg
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Dietary exchanges
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3 Starch
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1 Vegetable
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1 Meat
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2 Fat
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Printed
from fbnr.com
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