- 1 (12.3-ounce) package reduced-fat, firm tofu, drained
- 1 tablespoon cornstarch
- 6 ounces flat uncooked rice noodles
- 1/2 cup ketchup
- 2 tablespoons sugar
- 2 tablespoons fish sauce
- 1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
- 2 tablespoons canola oil, divided
- 2 large eggs, lightly beaten
- 1 large egg white, lightly beaten
- 1/2 cup chopped green onions
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons unsalted, dry-roasted peanuts, chopped
- 4 lime wedges
- calories 419
- caloriesfromfat 0.0 %
- fat 14.4 g
- satfat 1.7 g
- monofat 6.8 g
- polyfat 3.5 g
- protein 15.4 g
- carbohydrate 57.5 g
- fiber 2.8 g
- cholesterol 106 mg
- iron 3.3 mg
- sodium 845 mg
- calcium 374 mg
How to Make It
Place tofu on several layers of paper towels; cover with additional paper towels. Let stand 30 minutes, pressing down occasionally. Cut tofu into 1/2-inch cubes, and toss with cornstarch.
Prepare noodles according to package directions, omitting salt and fat. Drain well; set aside.
Combine ketchup, sugar, fish sauce, and Sriracha. Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add tofu to pan; sauté 7 minutes or until golden. Remove tofu from pan.
Heat 1 teaspoon oil in pan. Add eggs and egg white; cook 30 seconds, stirring constantly. Remove from pan. Heat remaining 2 teaspoons oil in pan. Add noodles; cook 3 minutes. Stir in ketchup mixture; cook 30 seconds. Add egg mixture; cook 1 minute, stirring often. Remove from heat; stir in onions and cilantro. Place 1 cup noodle mixture on each of 4 plates. Top each with 1/2 cup tofu and 1 1/2 teaspoons peanuts. Serve with lime wedges.