pasta - Stir-Fried Tofu, Vegetables and Rice Noodles

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Stir-Fried Tofu, Vegetables, and Rice Noodles

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3 1/2 ounces uncooked rice sticks

2 tablespoons reduced-sodium soy sauce

2 tablespoons dry sherry

2 drops " hot oil " -- (2 to 3)

1 package firm tofu -- (10 1/2 oz.) cut into small cubes

1 tablespoon sesame oil

1/4 cup sliced green onion tops

1 clove garlic -- minced

1/2 tablespoon fermented black beans

1 large celery stalk -- sliced diagonally

3 cups sliced bok choy stems and leaves

1/2 cup vegetable broth

1/2 large red bell pepper -- seeded and diced

1 can baby corn -- (14-oz.) well drained

 

Rice sticks (actually rice noodles) are great for oriental dishes because

they cook so quickly-and absorb the flavor of the sauce with which they're

mixed. They, the " hot oil, " and the fermented black beans featured in this

recipe are available at specialty markets and the oriental section of large

grocery stores.

 

Soak rice sticks in hot water for 10 minutes.

 

Meanwhile, in medium bowl, combine soy sauce, sherry, and hot oil. Stir to

mix well. Add tofu and stir to coat. Marinate at room temperature 10

minutes, stirring occasionally.

 

Drain rice sticks in colander. Cut into 2-in. lengths and reserve.

 

Place sesame oil in large non-stick skillet. With slotted spoon, transfer

tofu from marinade to skillet. Reserve marinade. Cook tofu over medium heat,

stirring frequently, 2 or 3 minutes. Add onion, garlic, black beans, and

celery. Cook an additional 2 or 3 minutes, stirring frequently.

 

Add bok choy, reserved marinade, and broth and cook an additional 7 minutes.

Add red pepper, corn, and reserved rice noodles and stir to mix well. Cook

an additional 2 or 3 minutes to heat vegetables.

 

Nutritional Data

 

PER SERVING EXCHANGES

Calories: 338 Milk: 0.0

Fat (gm): 10.3 Veg.: 1.0

Sat. fat (gm): 1.4 Fruit: 0.0

Cholesterol (mg): 0.0 Bread: 2.5

Sodium (mg): 342 Meat: 1.5

Protein (gm): 17 Fat: 1.0

 

Carbohydrate (gm): 48

% Calories from fat: 25

 

Source:

" Skinny One-Pot Meals by Ruth Glick [iSBN 0-940625-75-X] "

 

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Per Serving (excluding unknown items): 105 Calories; 5g Fat (47.8% calories

from fat); 5g Protein; 8g Carbohydrate; 1g Dietary Fiber; trace Cholesterol;

520mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1

Fat.

 

 

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