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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 package (14 ounces) extra-firm tofu |
1 tablespoon soy sauce |
2 tablespoons all-purpose flour |
2 tablespoons sesame oil |
1 small red bell pepper, seeded, cored and thinly sliced |
1 small green bell pepper, seeded, cored and thinly sliced |
6 green onions, cut into 1/4-inch pieces |
1 package (8 ounce) whole-wheat lo mein noodles |
6 tablespoons white miso paste |
2 cloves garlic, minced |
1 piece ginger (1 inch), minced |
1 teaspoon orange zest |
1/4 cup orange juice |
1 can (15 ounce) baby corn, drained and rinsed |
1 can (8 ounce) water chestnuts, drained and rinsed |
Directions:
1. Place tofu in a colander; set a heavy pot on top 10 to 15 minutes to press out moisture. Halve; sprinkle soy sauce, garlic powder, then flour over halves. Heat 1 tablespoon oil over medium-high heat in a large skillet. Cook tofu until golden, 2 to 3 minutes per side. Slice; set aside. In same skillet, cook peppers and onions, covered, until peppers soften, 7 to 8 minutes. Cook noodles as directed on package. Whisk miso paste, garlic, ginger, zest, juice and remaining 1 tablespoon oil in a bowl. Add pepper mixture, noodles, corn, water chestnuts; toss. Top with tofu.
2. Per serving: 520 calories, 13.1 g fat (1.6 g saturated), 78.3 g carbohydrates, 10.3 g fiber, 20.5 g protein Nutritional analysis provided by Self
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