Healthy Vegetarian Recipes: Sweet and Sour Tofu with Rice Noodles
This healthy vegetarian recipe uses an ingenious way of quickly cooking tofu that's infused with flavor.
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Nutrition Score per serving
(1/8 pound rice noodles
¼ block of tofu) 371 calories
8 g fat
1 g saturated fat
61 g carbs
3 g fiber
15 g protein
2.7 mg iron
150 mg calcium
600 mg sodium
Serves: 4
Prep Time: 5 minutes
Cook Time: 8 minutes
Ingredients
| 1 | block firm tofu | |
| 1⁄4 | cup whole-wheat flour | |
| 1 | tablespoon olive oil | |
| 1⁄4 | cup lemon juice | |
| 1⁄4 | cup honey | |
| 1⁄4 | cup soy sauce | |
| 2 | cloves minced garlic | |
| 1⁄2 | pound rice noodles | |
| 2 | cups of mung bean sprouts | |
| cilantro for garnish |
Instructions
Cut the tofu into 1-inch thick slices. Press the water out of the slices and cut them into 1-inch cubes.
In a baggie or on a wide plate, toss the tofu with the whole-wheat flour until all the pieces have a thin coating.
Mix the lemon juice, sweetener, soy sauce and ginger in a small bowl.
In a frying pan, warm the oil and brown the tofu (about 3 to 4 minutes). When it's browned add the sauce and let it cook down until the tofu is thickly coated (5 to 6 minutes).
While the sauce is reducing, cook the rice noodles by plunging them into hot water for 3 minutes or until tender. Remove to a serving bowl. Sprinkle with the mung bean sprouts and top with the finished tofu. Garnish generously with cilantro.
Healthy vegetarian recipes courtesy of Cara Eisenpress and Phoebe Lapine of Big Girls, Small Kitchen
In a baggie or on a wide plate, toss the tofu with the whole-wheat flour until all the pieces have a thin coating.
Mix the lemon juice, sweetener, soy sauce and ginger in a small bowl.
In a frying pan, warm the oil and brown the tofu (about 3 to 4 minutes). When it's browned add the sauce and let it cook down until the tofu is thickly coated (5 to 6 minutes).
While the sauce is reducing, cook the rice noodles by plunging them into hot water for 3 minutes or until tender. Remove to a serving bowl. Sprinkle with the mung bean sprouts and top with the finished tofu. Garnish generously with cilantro.
Healthy vegetarian recipes courtesy of Cara Eisenpress and Phoebe Lapine of Big Girls, Small Kitchen
