Curry cellophane noodles with tofu and veggies

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 175.1
  • Total Fat: 6.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 134.0 mg
  • Total Carbs: 23.8 g
  • Dietary Fiber: 2.5 g
  • Protein: 7.3 g

View full nutritional breakdown of Curry cellophane noodles with tofu and veggies calories by ingredient
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Adapted from Parents magazine. Adapted from Parents magazine.
Number of Servings: 8


    1 3.75oz package cellophane (bean thread) noodles
    1 T cornstarch
    1 cup light coconut milk
    1 T lime juice
    Cooking spray
    14 oz extra firm tofu, pressed, and cubed
    1 T canola oil
    1/4 c chopped onion
    1 red bell pepper, chopped
    2 stalks celery, chopped
    1 1/2 cups sugar snap peas, trimmed
    2 ears fresh corn, kernels stripped from cob
    2 scallions, chopped
    1/2 T red curry paste
    1 t minced garlic
    2 t minced ginger
    1/4 t salt


- Cover noodles in boiling water and soak for 15 minutes. Drain and snip into smaller pieces with scissors.
- Combine coconut milk, cornstarch, and lime juice in a small bowl, set aside.
- Saute tofu in cooking spray in a stockpot at medium/high heat until starting to brown. Remove from pot.
- Saute onion in canola oil for 2 minutes. Add bell pepper through salt and saute for an additional 5 minutes.
- Make a small well in the middle of the vegetable mixture and pour in coconut milk mixture. Heat until bubbling, then add tofu and stir to combine liquid with rest of ingredients.
- Heat for 1 minute or until sauce thickens, then fold in noodles and serve.

Serving Size: Makes 8 1 1/2 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user BAMSMA.

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