Spicy Noodle Salad with Tofu and Peanut Dressing

recipe
To make this dish vegetarian, use vegetable broth instead of chicken broth.

Yield:

4 servings (serving size: 2 1/4 cups)

Recipe from

Nutritional Information

Calories 410
Caloriesfromfat 28 %
Fat 12.6 g
Satfat 1.6 g
Monofat 4.7 g
Polyfat 4.9 g
Protein 18.3 g
Carbohydrate 58.4 g
Fiber 6.6 g
Cholesterol 0.0 mg
Iron 3.8 mg
Sodium 306 mg
Calcium 83 mg

Ingredients

6 cups water
1 1/2 cups (1-inch) diagonally cut asparagus (about 1/2 pound)
1 cup snow peas, trimmed
6 ounces rice noodles
1 cup red bell pepper strips
1 cup yellow bell pepper strips
1 cup chopped green onions
1 cup fresh bean sprouts
2 teaspoons dark sesame oil
1 (12.3-ounce) package reduced-fat firm tofu, drained and cut into 1/2-inch cubes
1/4 cup water
1/4 cup fat-free, less-sodium chicken broth
1 1/2 tablespoons dark brown sugar
3 tablespoons peanut butter
2 tablespoons fresh lime juice
1 1/2 tablespoons low-sodium soy sauce
1 garlic clove
1/4 teaspoon ground red pepper

Preparation

Bring 6 cups water to a boil in a large saucepan. Add asparagus, snow peas, and rice noodles; cook 2 minutes. Drain.

Combine noodle mixture, bell pepper strips, onions, and bean sprouts.

Heat oil in a large nonstick skillet over medium-high heat. Add tofu; sauté 5 minutes or until browned. Add tofu to noodle mixture.

Combine 1/4 cup water and remaining ingredients in a blender, and process until smooth. Add to noodle mixture; toss gently to coat.

Note:

Abby Duchin Dinces,

August 2004
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