Hoisin Stir-Fried Vegetables and Tofu over Rice Noodles

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Hoisin Stir-Fried Vegetables and Tofu over Rice Noodles

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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Sauce

1/3 cup hoisin sauce

1/3 cup soy sauce

1/4 cup rice wine vinegar

1/4 cup packed brown sugar

1 teaspoon minced garlic

1 teaspoon minced ginger

Stir-Fry

8 ounces thin rice vermicelli

2 teaspoons vegetable oil

2 1/4 cups chopped red bell peppers

2 1/4 cups chopped leeks

2 cups sliced mushrooms

1 1/4 cups shredded carrots

1 1/4 cups chopped zucchini

6 ounces firm tofu -- cubed

 

In a small bowl, whisk together hoisin sauce, soy sauce, vinegar, brown sugar,

garlic, and ginger. Set aside.

 

Pour boiling water over noodles to cover; soak for 10 minutes or until soft.

Drain well.

 

In a nonstick wok or large saucepan sprayed with vegetable spray, heat oil over

high heat. Add red peppers and leeks; stir-fry for 4 minutes. Add mushrooms

and stir-fry for 2 minutes. Add carrots and zucchini; stir-fry 2 minutes or

until the vegetables are tender-crisp. Add noodles, tofu, and sauce; stir-fry

for 2 minutes or until bubbly and hot. Serve immediately.

 

Source:

" The Beans, Lentils, and Tofu Gourmet "

Copyright:

" 2000 "

 

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Per Serving (excluding unknown items): 251 Calories; 5g Fat (18.4% calories from

fat); 8g Protein; 46g Carbohydrate; 6g Dietary Fiber; 1mg Cholesterol; 1753mg

Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 4 Vegetable; 1 Fat; 1 1/2

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0