Sesame Tofu and Spinach Pasta

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Sesame Tofu and Spinach Pasta

 

Recipe By :The Natural Estrogen Diet - Dr. Lana Liew

Serving Size : 2 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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7 ounces extra-firm tofu -- drained

2 tablespoons light soy sauce, or as needed

4 teaspoons olive oil -- divided

4 teaspoons sesame seeds

12 asparagus spears -- trimmed

1 yellow bell pepper -- cut into strips

2 cloves garlic -- minced

7 cherry tomatoes -- halved

2 tablespoons Asian chili sauce OR chili oil (to taste)

1 9 oz package fresh spinach pasta

 

Place raw tofu on a plate, and lay another plate on top of it. Place a 28-ounce

can of soup (or any similar weight) on the top plate. Let the tofu stand under

the weight for about an hour or overnight in the refrigerator. This will make

it very firm. (This step may be omitted if using baked tofu.) When ready, cut

tofu into strips and toss it in a small bowl with the soy sauce to cover all

sides.

Meanwhile, bring saltrd water to a boil in a very large pot. Add pasta and

cook, following package directions.

Heat 2 teaspoons olive oil in a small non-stick skillet over medium heat. Roll

tofu in sesame seeds and add tofu to skillet. Saute, turning gently, until

golden brown on all sides. Set aside off the heat.

Heat remaining 2 teaspoons olive oil and garlic in wide non-stick skillet over

medium heat just until fragrant. Add asparagus and yellow bell pepper and saute

for about 5 minutes, or until just tender. Add cherry tomatoes to skillet and

saute for 2 minutes.

Toss spinach pasta, vegetables, tofu, and chili sauce/oil in medium bowl and

serve.

 

 

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Per serving: 633 Calories (kcal); 21g Total Fat; (29% calories from fat); 29g

Protein; 86g Carbohydrate; 93mg Cholesterol; 54mg Sodium

Food Exchanges: 5 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 3

Fat; 0 Other Carbohydrates

 

 

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