Tofu and Vegetables with Sesame Broth and Cellophane Noodles - 7 pts

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Tofu and Vegetables with Sesame Broth and Cellophane Noodles - 7 pts

2 3 3/4-ounce packages cellophane or bean thread noodles (or angel-

hair or capellini pasta, if desired)

2 teaspoons dark sesame oil (don't use cold-pressed, which is lighter)

1 tablespoon minced fresh ginger

8 ounces extra-firm tofu, cut into 1/4-inch dice

1 16-ounce package frozen mixed vegetables for stir-frying (any

combination)

1 cup vegetable broth

 

 

 

 

Place cellophane noodles in a large bowl, pour over enough hot water

to cover and let stand 10 minutes. Drain and set aside.

 

Meanwhile, set wok or large skillet over medium-high heat. Once hot,

add oil and swirl to coat pan. Add ginger and stir-fry 1 minute. Add

tofu and stir-fry 3 minutes, until golden brown on all sides. Add

vegetables, broth and noodles and cook 3 minutes, until vegetables are

crisp-tender and noodles are tender. Serve hot.

 

Serves: 4

Prep Time: 5 min.

Cook Time: 7 min

 

Source: Shape Magazine, July 2003

Formatted by Chupa Babi in MC: 081505

 

Nutrition Score per serving:

Calories 365 (Fat 18%);Fat 7.3 g(1g saturated);g Fiber 7 g

( Carbs 69%)g Carbs 63 g ; % Protein 13% ; g Protein 12 g ; mg Sodium

n/a ; % Calcium n/a ; g Calcium n/a .

 

ChupaNote: next time I'll defrost and drain the frozen veggies first.

Or just use fresh: a handful of red yellow and green bell peppers

sliced, a handful of carrots chopped in circles, a handful of sweet

onion chopped, and a handufl of mushrooms sliced, maybe some green

onions. Would also use lots more ginger and add some chile paste or

red pepper flakes.

 

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