Tofu and Veggie Pasta

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* Exported from MasterCook *

 

Tofu and Veggie Pasta

 

Serving Size : 6

 

Amount Measure Ingredient -- Preparation Method

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12 ounces rice noodles -- (12 to 14 oz.)

12 ounces extra-firm tofu

3 tablespoons olive oil -- divided -- optional

5 tablespoons white vinegar

3 tablespoons honey

4 tablespoons soy sauce

3 tablespoons fresh mint -- chopped

2 tablespoons roasted almonds -- chopped

3 garlic cloves -- minced

2 cups eggplant -- cut in half lengthwise and sliced

3 red peppers -- sliced

4 zucchini -- sliced

3 cups fresh bean sprouts

5 (5 to 6) scallions -- chopped

 

Cook rice noodles, per directions. Place noodles in a large serving

bowl and set aside.

 

Cube tofu and cook in 1 tablespoon (use less) of olive oil for 5-7

minutes, or until brown.

 

In a medium-sized bowl, mix vinegar, honey, soy sauce, mint, almonds,

and garlic. Set aside.

 

In wok or large skillet, heat remaining olive oil (or use a little

cooking spray or a small amount of liquid). Add eggplant, red

peppers, and zucchini. Sauté for 4-5 minutes. Add bean sprouts,

scallions, and cooked tofu. Sauté another 3-4 minutes.

 

Add vegetables and tofu to the rice noodles. Pour soy sauce and mint

mixture over top. Mix well and serve.

 

Source:

" DrLark.com "

S(URL):

" http://www.drlark.com/nc/recipes.asp "

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Per Serving (excluding unknown items): 379 Calories; 6g Fat (13.3%

calories from fat); 12g Protein; 75g Carbohydrate; 6g Dietary Fiber;

0mg Cholesterol; 710mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1

Lean Meat; 2 1/2 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.