A Thai food staple, prepare this recipe to discover the abundant flavors found in Thailand. Gluten free. Tofu is relatively low calorie, high in protein, and is a versatile cooking ingredient, as it assumes the flavor of whatever seasonings are being used.
Ingredients
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8 ounces ¼-inch wide dried rice noodles
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3 tablespoons gluten-free reduced-sodium soy sauce
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1 tablespoon lemon juice
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½ or 1 tablespoon agave nectar
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¼ or ½ teaspoon red pepper flakes (optional)
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2 tablespoons expeller-pressed peanut oil
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2 tablespoons finely chopped garlic
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8 ounces Asian-style baked tofu, ¼-inch slices
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4 green onions, thickly sliced
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1 cup mung bean sprouts
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½ cup chopped cilantro
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½ cup finely chopped dry-roasted peanuts
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1 lemon, cut into wedges
Directions
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Place rice noodles in a bowl and add enough cold water to cover. Soak for 45 minutes, then drain. Bring a large pot of water to a boil. Add soaked noodles and cook until just tender, about 1 minute. Drain well and set aside.
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In a small bowl, combine soy sauce, lemon juice, agave nectar and red pepper flakes, if using. Set aside. In a large skillet, heat oil over medium high heat. Add garlic and cook until fragrant, about 30 seconds. Add tofu and green onions and cook for 3 minutes, or until green onions are tender and bright green.
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Add noodles, bean sprouts and soy sauce mixture to a skillet and gently toss to combine. Spoon into a serving bowl and sprinkle with cilantro and peanuts. Garnish with lemon wedges and serve.
Nutrition Information
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Servings: 4
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Calories: 470
This information has been approved by Clinical Nutrition Services (February 2012). For specific diet information tailored to your needs, we recommend you consult with one of our registered dietitians.