Tofu and vegetables Recipe

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Tofu and vegetables
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Ingredients
1
Count
Nutrition
35
Calories
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Ingredients:

  • 1 tofu

Directions:

  1. Baked tofu with vegetable stir-fry
  2. Serves 4 with leftovers
  3. MARINADE
  4. 1/4 cup soy sauce
  5. Tablespoons sweet red chili sauce
  6. Tablespoons lime juice
  7. Tablespoons rice wine vinegar
  8. Tablespoons vegetable oil
  9. 1/2 teaspoons dark brown sugar
  10. Scallions, thinly sliced
  11. 1/4 cup dry-roasted peanuts, coarsely chopped
  12. Piece (2 inches) fresh ginger, finely chopped
  13. Related
  14. Start with baked tofu, end with vegetarian banh mi
  15. Night 2: Recipe for vegetarian tofu banh mi
  16. In a bowl, combine soy and chili sauces, lime juice, vinegar, oil, sugar, scallions, peanuts, and ginger.
  17. Stir and set aside.
  18. TOFU AND VEGETABLES
  19. Blocks (1 pound each) extra-firm tofu
  20. Vegetable oil (for sprinkling)
  21. Tablespoons vegetable oil
  22. Scallions, cut into 1-inch lengths
  23. Large carrot, sliced
  24. 1/2 Savoy cabbage, thinly sliced
  25. Pound asparagus, cut into 1-inch pieces
  26. Bunch watercress, cut into 3-inch lengths
  27. Package (6 ounces) wide rice noodles
  28. On a large plate, sandwich the tofu between 2 thick layers of paper towels. Add a second plate and a weight, and set aside for 10 minutes. Cut across each block to make 8 slices (16 total).
  29. In a shallow baking dish, arrange slices in one layer. Pour marinade over them, turning once. Set aside for 15 minutes.
  30. Set the oven at 400 degrees. Brush a baking sheet with vegetable oil.
  31. Remove tofu from marinade and set on the baking sheet.
  32. Strain the marinade into a bowl. Sprinkle the solids over the tofu; reserve the liquid. Bake for 30 to 35 minutes, or until golden and crisp. Set aside 8 pieces for the banh mi.
  33. In a large skillet over medium heat, heat the vegetable oil. Add the scallions and carrot. Cook, stirring, for 2 minutes. Add the cabbage and cook 1 minute. Add the asparagus and cook 2 minutes. Add the watercress and cook 2 minutes. Taste for seasoning and stir in 2 tablespoons of marinade or enough to moisten the mixture. Keep hot over low heat.
  34. In a bowl, pour boiling water over the noodles; set aside for 2 minutes, separating the noodles with 2 forks. Drain.
  35. Divide the noodles among 4 plates. Top each with vegetables and tofu.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 35.23 Kcal (148 kJ)
Calories from fat 23.4 Kcal
% Daily Value*
Total Fat 2.6g 4%
Sodium 2.08mg 0%
Potassium 18.98mg 0%
Total Carbs 1.3g 0%
Sugars 0.39g 2%
Dietary Fiber 0.52g 2%
Protein 2.21g 4%
Iron 0.7mg 4%
Calcium 48.4mg 5%
Amount Per 100 g
Calories 271 Kcal (1135 kJ)
Calories from fat 180 Kcal
% Daily Value*
Total Fat 20g 4%
Sodium 16mg 0%
Potassium 146mg 0%
Total Carbs 10g 0%
Sugars 3g 2%
Dietary Fiber 4g 2%
Protein 17g 4%
Iron 5mg 4%
Calcium 372mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.8
    Points
  • 1
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free,
  • good source of fiber

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