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August 29, 2004
Rice Noodles with Tofu and Bok Choy
1 (6-ounce) package rice noodles
1/4 cup low-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon sugar
1 teaspoon dark sesame oil
1/2 teaspoon crushed red pepper
Cooking spray
2 cups (1/4-inch) red bell pepper strips
5 cups sliced bok choy
1/2 pound firm water-packed tofu, drained and cut into 1/2-inch cubes
3 garlic cloves, minced
1/2 cup thinly sliced green onions
3 tablespoons chopped fresh cilantro
Cook noodles in boiling water 6 minutes; drain. Combine soy sauce, vinegar, sugar, oil, and crushed red pepper, stirring well with a whisk.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add bell pepper strips; sauté 2 minutes. Add bok choy; sauté 1 minute. Add tofu and garlic; sauté 2 minutes. Add noodles and soy sauce mixture; cook 2 minutes or until thoroughly heated, tossing well to coat. Sprinkle with green onions and cilantro.
Yield: 4 servings (serving size: 2 cups)
CALORIES 281 (17% from fat); FAT 5.2g (sat 0.8g, mono 0.9g, poly 2.3g); PROTEIN 12.9g; CARB 46.7g; FIBER 4.2g; CHOL 0.0mg; IRON 3.8mg; SODIUM 575mg; CALC 190mg
Posted by carcharhinid at August 29, 2004 03:09 PM