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Jalapeño-Apricot Tofu with Peppers and Noodles

Jalapeño-Apricot Tofu with Peppers and Noodles

Ingredients

  • 1 tablespoon olive oil
  • 8 ounces extra-firm tofu, sliced into 1/4"-thick fillets
  • 1/2 small red bell pepper, seeded and cut into strips
  • 1/2 small green bell pepper, seeded and cut into strips
  • 1 small jalapeno, seeded and chopped
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 8 ounces cooked rice noodles
  • 4 dried apricots, chopped

Directions

  1. Coat a large skillet with olive oil and heat over medium-high heat. Add tofu and cook for 3-5 minutes on each side or until golden brown. Remove tofu from pan and set aside.
  2. Add peppers and jalapeno to skillet and cook for 5 minutes or until slightly softened; return tofu to skillet and season with salt and garlic powder. Remove from heat.
  3. Place even amounts of noodles in each of two serving bowls and top each with half the tofu, half the peppers, and half the apricots. Serve warm.

Note

Nutrition Information

Per serving: 308 kcal cal., 11.2 g fat) (1194 mg sodium, 3.2 g fiber, 7.9 g sugar, 14.2 g pro.. Percent Daily Values are based on a 2,000 calorie diet

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