- Calories 276
- Fat 6.0g
- Satfat 0.7g
- Protein 12.5g
- Carbohydrate 43.8g
- Cholesterol 0mg
- Iron 3.3mg
- Sodium 856mg
- Caloriesfromfat 19%
- Fiber 3.4g
- Calcium 58mg
How to Make It
Cook linguine in a Dutch oven according to package directions, omitting salt and fat; drain. Run under cold water to cool immediately; drain well. Transfer to a large bowl; add sesame oil, tossing to coat.
Combine cornstarch and water in a medium bowl; stir with a whisk. Add soy sauce and next 4 ingredients, stirring with a whisk.
Cut tofu into 1/2-inch cubes, and pat dry with paper towels.
Heat 2 teaspoons vegetable oil in a large nonstick skillet coated with cooking spray over high heat. Add tofu, and cook, shaking or turning occasionally, 5 minutes or until golden. Remove tofu, and keep warm.
Add vegetable broth mixture, pasta, carrot, snow peas, bean sprouts, and green onions to pan, stirring constantly, 3 minutes or until slightly thickened. Gently stir in tofu.
Oxmoor House Healthy Eating Collection