 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
Classic flavors of Thailand abound in this fragrant and flavorful dish featuring peanuts, tofu and noodles. New to tofu? It beefs up protein in this satisfying entree, for a delicious way to introduce it to your diet. âSara Landry, Brookline, Massachusetts Ingredients:
1 package (12 ounces) whole wheat fettuccine |
1/4 cup rice vinegar |
3 tablespoons reduced-sodium soy sauce |
2 tablespoons brown sugar |
2 tablespoons fish sauce or additional reduced-sodium soy sauce |
1 tablespoon lime juice |
dash louisiana-style hot sauce |
1 package (12 ounces) extra-firm tofu, drained and cut into 1/2-inch cubes |
3 teaspoons canola oil, divided |
2 medium carrots, grated |
2 cups fresh snow peas, halved |
3 garlic cloves, minced |
2 eggs, lightly beaten |
2 cups bean sprouts |
3 green onions, chopped |
1/2 cup minced fresh cilantro |
1/4 cup unsalted peanuts, chopped |
Directions:
1. Cook fettuccine according to package directions. Meanwhile, in a small bowl, combine the vinegar, soy sauce, brown sugar, fish sauce, lime juice and hot sauce until smooth; set aside.
2. In a large skillet or wok, stir-fry tofu in 2 teaspoons oil until golden brown. Remove and keep warm. Stir-fry carrots and snow peas in remaining oil for 1-2 minutes. Add garlic; cook 1 minute longer or until vegetables are crisp-tender. Add eggs; cook and stir until set.
3. Drain pasta; add to vegetable mixture. Stir vinegar mixture and add to the skillet. Bring to a boil. Add tofu, bean sprouts and onions; heat through. Sprinkle with cilantro and peanuts. Yield: 6 servings.
|
|