Tofu is a plant-based protein made from soybeans that takes on the flavors of the ingredients cooked with it.

David Bonom
Recipe by Oxmoor House August 2010

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Recipe Summary

Yield:
4 adult servings (serving size: 1 cup noodles, 1/2 cup tofu, and 1 1/2 teaspoons peanuts)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut tofu crosswise into 8 (1/2-inch-thick) slices. Arrange tofu on several layers of paper towels. Top with several more layers of paper towels; top with a cast-iron skillet or other heavy pan. Let stand 30 minutes. Remove tofu from paper towels. Cut tofu into 1/2-inch cubes, and toss with cornstarch.

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  • Prepare noodles according to package directions, omitting salt and fat. Drain well; set aside.

  • Combine ketchup and next 3 ingredients. 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. Top noodles with tofu; sprinkle with peanuts and serve with lime wedges.

  • for your toddler: Omit the Sriracha and green onions; adults can add them to their servings later, if desired. Serve a spoonful of noodles tossed with the sauce and 3 to 5 tofu cubes in a small bowl. Cut the noodles into bite-sized pieces.

Source

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Nutrition Facts

419 calories; calories from fat 0%; fat 14.4g; saturated fat 1.7g; mono fat 6.8g; poly fat 3.5g; protein 15.4g; carbohydrates 57.5g; fiber 2.8g; cholesterol 106mg; iron 3.3mg; sodium 845mg; calcium 374mg.
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