VT asparagus dondon tofu

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<mx2 source= " MasterCook 6.0 " date= " October 02, 2002 " >

<Summ>

<Nam>

Asparagus and Don Don Noodle Platter with Tofu

</Nam></Summ>

<RcpE name= " Asparagus and Don Don Noodle Platter with Tofu " author= " Vegetarian

Times " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Asparagus and Don Don Noodle Platter with Tofu

 

Recipe By :Vegetarian Times

Serving Size : 6 Preparation Time :0:00

Categories : Asian New Import

Pasta {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

FOR THE NOODLES:

14 ounces firm light tofu -- in 1-inch cubes

1 teaspoon dried lemon grass

2 tablespoons rice vinegar

2 tablespoons soy sauce

6 ounces wide rice noodles

boiled and drained, at room temperature

12 ounces thin asparagus stalks -- cooked crisp-tender

1/2 cup sliced water chestnuts

additional soy sauce -- to taste

FOR THE SAUCE:

1 teaspoon minced garlic

2 tablespoons natural chunky peanut butter

1 tablespoon soy sauce

1 teaspoon brown sugar

1 teaspoon hot chili oil

2 tablespoons rice wine

2 tablespoons lemon juice

1 tablespoon minced cilantro leaves

 

1. Preheat the oven to 400F. Place the tofu in a nonstick or lightly oiled

9x13-inch baking dish along with the dried lemon grass, rice vinegar, and soy

sauce. Gently mix to coat the tofu. Set aside for 15 minutes (or refrigerate for

up to 6 hours).

 

2. Roast the tofu until heated through, 15 to 18 minutes. While the tofu bakes,

prepare the Don Don Sauce. In a small bowl, mix together all of the ingredients

for the sauce. (This can be stored for up to 2 days in the refrigerator.)

 

3. Place the noodles in the center of a large serving platter. At one end, place

the asparagus spears. Place the baked tofu on the platter with the noodles.

Scatter the water chestnuts over the top and serve the Don Don Sauce and a

little pitcher of soy sauce on the side.

 

Makes 6 servings: Per serving (noodles): 173 Calories; 11 g Protein; 3 g Fat; 26

g Carbohydrates; 0 Cholesterol; 480 mg Sodium; 2 g Fiber.

 

Per Tablespoon (sauce): 38 Calories; 1 g Protein; 3 g Fat; 2 g Carbohydrates; 0

Cholesterol; 149 mg Sodium; 0 g Fiber.

 

Description:

" Page 69 "

Source:

" Vegetarian Times Low Fat & Fast Asian "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 197 Calories; 4g Fat (19.0% calories from

fat); 7g Protein; 33g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 601mg

Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2

Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 5680 0 0 0 26633 0 2085 5473 0 0 0 26964 0 0 0 0 0 26544

 

]]>

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<CatS>

<CatT>

Asian

</CatT>

<CatT>

New Import

</CatT>

<CatT>

Pasta

</CatT>

<CatT>

{Posted}

</CatT>

</CatS>

<IngR name= " FOR THE NOODLES: " code= " S " ></IngR>

<IngR name= " firm light tofu " unit= " ounces " qty= " 14 " >

<IPrp>

in 1-inch cubes

</IPrp>

<INtI>

5680

</INtI>

</IngR>

<IngR name= " dried lemon grass " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " rice vinegar " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " soy sauce " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " wide rice noodles " unit= " ounces " qty= " 6 " >

<INtI>

26633

</INtI>

</IngR>

<IngR name= " boiled and drained, at room temperature " code= " T " ></IngR>

<IngR name= " thin asparagus stalks " unit= " ounces " qty= " 12 " >

<IPrp>

cooked crisp-tender

</IPrp>

<INtI>

2085

</INtI>

</IngR>

<IngR name= " sliced water chestnuts " unit= " cup " qty= " 1/2 " >

<INtI>

5473

</INtI>

</IngR>

<IngR name= " additional soy sauce " >

<IPrp>

to taste

</IPrp>

</IngR>

<IngR name= " FOR THE SAUCE: " code= " S " ></IngR>

<IngR name= " minced garlic " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " natural chunky peanut butter " unit= " tablespoons " qty= " 2 " >

<INtI>

26964

</INtI>

</IngR>

<IngR name= " soy sauce " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " brown sugar " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " hot chili oil " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " rice wine " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " lemon juice " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " minced cilantro leaves " unit= " tablespoon " qty= " 1 " >

<INtI>

26544

</INtI>

</IngR>

<DirS>

<DirT>

1. Preheat the oven to 400F. Place the tofu in a nonstick or lightly oiled

9x13-inch baking dish along with the dried lemon grass, rice vinegar, and soy

sauce. Gently mix to coat the tofu. Set aside for 15 minutes (or refrigerate for

up to 6 hours).

</DirT>

<DirT>

2. Roast the tofu until heated through, 15 to 18 minutes. While the tofu bakes,

prepare the Don Don Sauce. In a small bowl, mix together all of the ingredients

for the sauce. (This can be stored for up to 2 days in the refrigerator.)

</DirT>

<DirT>

3. Place the noodles in the center of a large serving platter. At one end, place

the asparagus spears. Place the baked tofu on the platter with the noodles.

Scatter the water chestnuts over the top and serve the Don Don Sauce and a

little pitcher of soy sauce on the side.

</DirT>

<DirT>

Makes 6 servings: Per serving (noodles): 173 Calories; 11 g Protein; 3 g Fat; 26

g Carbohydrates; 0 Cholesterol; 480 mg Sodium; 2 g Fiber.

</DirT>

<DirT>

Per Tablespoon (sauce): 38 Calories; 1 g Protein; 3 g Fat; 2 g Carbohydrates; 0

Cholesterol; 149 mg Sodium; 0 g Fiber.

</DirT>

</DirS>

<Desc>

Page 69

</Desc>

<Srce>

Vegetarian Times Low Fat & amp; Fast Asian

</Srce>

</RcpE></mx2>