Broccoli and Tofu with noodles asian style
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 package of brown rice noodles1 package extra firm tofu3 cups broccoli chopped1 medium red onion sliced.5 peppers (used banana pepper)3 medium carrots sliced6 cloves garlic minced1 inch ginger grated.5 cup soy sauceJuice of 1 lime1 tbsp stone ground mustard1 tsp cumin1 tsp chinese five spicesalt and pepper to taste3 tbsp coconut oil.5 tsp sesame oil
Heat a large pot of water for cooking noodles. While the water is heating chop all of the vegetable ingredients. Once water is boiling drop in noodles and cook by package directions.
Heat coconut oil in pan over medium heat then add onion, pepper, garlic, and ginger. Saute until just tender then add carrots and cook until just tender then add broccoli stir everything together and put a lid on the pan until broccoli is at desired done-ness.
While the broccoli cooks mix together soy sauce, lime juice, mustard and sesame oil.
Once broccoli is done stir in tofu and sauce ingredients.
Drain noodles return to pot and then mix in the vegetable ingredients and serve.
Serving Size: 8 2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user THAILE.
Heat coconut oil in pan over medium heat then add onion, pepper, garlic, and ginger. Saute until just tender then add carrots and cook until just tender then add broccoli stir everything together and put a lid on the pan until broccoli is at desired done-ness.
While the broccoli cooks mix together soy sauce, lime juice, mustard and sesame oil.
Once broccoli is done stir in tofu and sauce ingredients.
Drain noodles return to pot and then mix in the vegetable ingredients and serve.
Serving Size: 8 2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user THAILE.
Nutritional Info Amount Per Serving
- Calories: 381.2
- Total Fat: 12.5 g
- Cholesterol: 0.0 mg
- Sodium: 462.2 mg
- Total Carbs: 53.8 g
- Dietary Fiber: 3.4 g
- Protein: 14.0 g
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