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Rice Noodles with Tofu and Bok Choy

Photography: Becky-Stayner; Styling: Lydia DeGaris-Pursell
Yield 4 servings (serving size: 2 cups)

Ingredients

  • 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

Nutrition Information

  • calories 281
  • caloriesfromfat 17 %
  • fat 5.2 g
  • satfat 0.8 g
  • monofat 0.9 g
  • polyfat 2.3 g
  • protein 12.9 g
  • carbohydrate 46.7 g
  • fiber 4.2 g
  • cholesterol 0.0 mg
  • iron 3.8 mg
  • sodium 575 mg
  • calcium 190 mg

How to Make It

  1. Cook noodles in boiling water 6 minutes; drain. Combine soy sauce, vinegar, sugar, oil, and crushed red pepper, stirring well with a whisk.

  2. 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.