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Spicy Noodle Salad with Tofu and Peanut Dressing

Spicy Noodle Salad with Tofu and Peanut Dressing

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

Cooking Light AUGUST 2004

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

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.

Nutritional Information

Amount per serving
  • Calories: 410
  • Calories from fat: 28%
  • Fat: 12.6g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 4.9g
  • Protein: 18.3g
  • Carbohydrate: 58.4g
  • Fiber: 6.6g
  • Cholesterol: 0.0mg
  • Iron: 3.8mg
  • Sodium: 306mg
  • Calcium: 83mg
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Spicy Noodle Salad with Tofu and Peanut Dressing recipe

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