Tofu & Vegetables with Sesame Broth & Cellophane Noodles
Serves: 4
Prep Time: 5 minutes
Cook Time: 7 minutes
Nutrition Score per serving:
365 calories, 63 g carbs(69%), 7.3 g fat(18%), 7 g fiber, 12 g protein(13%)
Prep Time: 5 minutes
Cook Time: 7 minutes
Nutrition Score per serving:
365 calories, 63 g carbs(69%), 7.3 g fat(18%), 7 g fiber, 12 g protein(13%)
This satisfying meal has Asian flair.
Ingredients
| 2 | 3 3/4-ounce packages cellophane or bean thread noodles (or angel-hair or capellini pasta, if desired) |
| 2 | tsp dark sesame oil (don't use cold-pressed, which is lighter) |
| 1 | tbsp fresh ginger, minced |
| 8 | ounces extra-firm tofu, cut into 1/4-inch cubes |
| 1 | 16-ounce package frozen mixed vegetables for stir-frying (any combination) |
| 1 | cup vegetable broth |
Directions
Place cellophane noodles in a large bowl, pour over enough hot water to cover and let stand for 10 minutes. Drain and set aside.
Meanwhile, set wok or large skillet over medium-high heat. Once hot, add the oil and swirl to coat pan. Add ginger and stir-fry for 1 minute.
Add tofu and stir-fry for 3 minutes, until golden brown on all sides. Add vegetables, broth, and noodles. Cook for 3 minutes, until vegetables are crisp-tender and noodles are tender. Serve hot.
