Rating: 4 stars
15 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0

Plant-based proteins like tofu and peanuts are abundant sources of protein.

Recipe by Cooking Light January 2009


Recipe Summary test

4 servings


Ingredient Checklist


Instructions Checklist
  • Place tofu on several layers of paper towels; cover with additional paper towels. Let stand 30 minutes, pressing down occasionally. Cut tofu into 1/2-inch cubes, and toss with cornstarch.

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

  • Combine ketchup, sugar, fish sauce, and Sriracha. 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. Place 1 cup noodle mixture on each of 4 plates. Top each with 1/2 cup tofu and 1 1/2 teaspoons peanuts. Serve with lime wedges.

Nutrition Facts

419 calories; 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.