Spicy Glazed Tofu, Vegetables and Noodles

Name: Spicy Glazed Tofu, Vegetables and Noodles
Total time: 2 h 30 min
Yield: 4
Cuisine: Asian
Ingredients: 18 ounces Tofu (cubed); 1 tablespoon honey; 4 tablespoons sesame oil; 2 tablespoons Fish sauce; 2 tablespoons soy sauce; 9 ounces asian noodles; salt; 2 carrots (cut into thin batons); 2 red Bell pepper (seeds removed, chopped); 1 Bok Choy (leaves torn into strips); 0.5 cup Rice wine; water (if needed); soy sauce; 2 tablespoons toasted Sesame seeds

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Spicy Glazed Tofu, Vegetables and Noodles

Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 2 h. 30 min.

Ready in

Calories:

557

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	557 kcal	(27 %)
Protein	25.03 g	(26 %)
Fat	22.88 g	(20 %)
Carbohydrates	56.09 g	(37 %)
Sugar added	4.31 g	(17 %)
Roughage	4.55 g	(15 %)

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more nutritional values

Vitamin A	1,635.65 mg	(204,456 %)
Vitamin D	0 μg	(0 %)
Vitamin E	0.41 mg	(3 %)
Vitamin B₁	0.12 mg	(12 %)
Vitamin B₂	0.17 mg	(15 %)
Niacin	2.19 mg	(18 %)
Vitamin B₆	0.58 mg	(41 %)
Folate	149.24 μg	(50 %)
Pantothenic acid	0.26 mg	(4 %)
Biotin	4.2 μg	(9 %)
Vitamin B₁₂	0.04 μg	(1 %)
Vitamin C	145.41 mg	(153 %)
Potassium	669.25 mg	(17 %)
Calcium	412.43 mg	(41 %)
Magnesium	63.45 mg	(21 %)
Iron	10.01 mg	(67 %)
Iodine	0.59 μg	(0 %)
Zinc	0.51 mg	(6 %)
Saturated fatty acids	3.11 g
Cholesterol	0 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

servings

Ingredients: 18 ounces
Tofu (cubed); 1 tablespoon
honey; 4 tablespoons
sesame oil; 2 tablespoons
Fish sauce; 2 tablespoons
soy sauce; 9 ounces
asian noodles; salt; 2
carrots (cut into thin batons); 2
red Bell pepper (seeds removed, chopped); 1
Bok Choy (leaves torn into strips); ½ cup
Rice wine; water (if needed); soy sauce; 2 tablespoons
toasted Sesame seeds

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Preparation steps

Score the tofu cubes with a sharp knife.

Mix together the honey, 2 tablepoons sesame oil, fish sauce and soy sauce in a bowl and add the tofu. Mix well to coat. Cover and marinate for at least 2 hours.

Cook the noodles in boiling salted water, according to the pack instructions.

Heat the remaining sesame oil in a wok or large frying pan and cook the carrots and peppers for 2 minutes. Add the pak choi and cook for 1 minute.

Add the rice wine to the pan and stand for 2 minutes. If the vegetables seem too dry, add a little water.

Stir in the drained noodles and soy sauce to taste.

Heat a non-stick frying pan and cook the tofu cubes for 1-2 minutes on each side until golden.

Place the noodle mixture in serving bowls and top with the tofu cubes. Sprinkle with sesame seeds.