Tofu Bell Pepper Salad over Asian Noodles
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 506.5
- Total Fat: 21.6 g
- Cholesterol: 2.0 mg
- Sodium: 153.6 mg
- Total Carbs: 71.0 g
- Dietary Fiber: 2.5 g
- Protein: 3.7 g
View full nutritional breakdown of Tofu Bell Pepper Salad over Asian Noodles calories by ingredient
Introduction
courtesy "Giant Book of Tofu Cooking" courtesy "Giant Book of Tofu Cooking"Number of Servings: 4
Ingredients
-
8oz firm tofu, drained and sliced
3/4 cup all purpose flour
2T veg. oil
1C sliced mushrooms
6.75oz rice noodles, cooked
1/2C scallions or green onions, chopped
1 red bell pepper, sliced julienne
1 yellow bell pepper, sliced julienne
2T soysauce (I sub Drew's Shitake Ginger dressing here to bring down the sodium)
1/4C rice vinegar
2T sesame oil
1T olive oil
1/8t/dash of hot pepper sauce
Directions
Coat tofu with 1/2C of flour and set aside.
In frying pan, saute mushrooms in veg. oil 2-3 minutes.
Add cooked noodles, scallions, peppers and tofu and cook 5 min. Remove from heat.
In a bowl, combine the rest of the flour, dressing/soy sauce, vinegar, sesame oil, olive oil and hot sauce.
Pour combo over noodle mixture and chill before serving.
Number of Servings: 4
Recipe submitted by SparkPeople user DANCERMINA.
In frying pan, saute mushrooms in veg. oil 2-3 minutes.
Add cooked noodles, scallions, peppers and tofu and cook 5 min. Remove from heat.
In a bowl, combine the rest of the flour, dressing/soy sauce, vinegar, sesame oil, olive oil and hot sauce.
Pour combo over noodle mixture and chill before serving.
Number of Servings: 4
Recipe submitted by SparkPeople user DANCERMINA.
