Sweet and Sour Tofu with Rice Noodles
Sweet and Sour Tofu with Rice Noodles

This Recipe

  • Skill Level: Beginner
  • Serves: 4
  • Start to Finish: under 30 minutes
  • Prep: 6 minutes
  • Cook: 12 minutes

Nutrition Facts

Amount per serving:
Total Calories: 477kcal (24%)
  • 1125mg (47%) Sodium
  • 80g Carbs
  • 5g Fiber
  • 11g (17%) Fat
  • 2g (8%) Saturated Fat
  • 20g Sugars
  • 19g Protein
  • 581mg (58%) Calcium
  • 4mg (22%) Iron
477kcal (24%)1125mg (47%)80g5g11g (17%)20g19g2g (8%)
This healthy vegetarian recipe uses an ingenious way of quickly cooking tofu that's infused with flavor.


  • 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



1. Cut the tofu into 1-inch thick slices. Press the water out of the slices and cut them into 1-inch cubes. 2. In a baggie or on a wide plate, toss the tofu with the whole-wheat flour until all the pieces have a thin coating.
 3. Mix the lemon juice, sweetener, soy sauce and ginger in a small bowl.

 4. 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). 5. 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. 6. Sprinkle with the mung bean sprouts and top with the finished tofu. Garnish generously with cilantro.

Nutritional information is based on using a 14oz block of tofu.

Recipe courtesy of Cara Eisenpress and Phoebe Lapine of Big Girls, Small Kitchen

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