Singapore Noodles & Tofu
Recipe: #16263
December 07, 2014
Categories: Tofu/Soy, Asian, Low Cholesterol, Low Fat, Vegetarian, Spicy, Vegetarian Dinner, more
"This is a street food vendor dish that's served all over Southeast Asia, there are many different recipes for this, I really enjoy making and eating this one."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (221.9 g)
- Calories 275.4
- Total Fat - 16.7 g
- Saturated Fat - 4.8 g
- Cholesterol - 0 mg
- Sodium - 710.7 mg
- Total Carbohydrate - 27.4 g
- Dietary Fiber - 4.8 g
- Sugars - 7.4 g
- Protein - 7.9 g
- Calcium - 255.5 mg
- Iron - 4.8 mg
- Vitamin C - 21.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cook noodles according to package directions. Drain, and rinse noodles under cold water, then drain again. Transfer noodles to large bowl, and add cabbage, cilantro, celery, and shallots. Gently toss to mix.
Step 2
Heat oil in medium nonstick skillet over medium-high heat. Add tofu, and cook 12 to 15 minutes, or until golden brown on two or three sides, turning occasionally. Remove from heat, and set aside.
Step 3
Whisk together lemon juice, sugar, hot sauce, salt, and garlic in small bowl. Pour sauce over noodle mixture, and toss to coat.
Step 4
Divide noodle mixture among serving bowls. Top with tofu cubes. Garnish with coconut flakes.
Tips
No special items needed.
0 Reviews
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