back to cookbook
Spicy Glazed Tofu, Vegetables and Noodles
0
Average: 0 (0 votes)
(0 votes)
Rate recipe
Show all reviews

Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
495
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
Calorie | 495 cal. | (24 %) | ||
Protein | 29 g | (30 %) | ||
Fat | 23 g | (20 %) | ||
Carbohydrates | 36 g | (24 %) | ||
Sugar added | 3 g | (12 %) | ||
Roughage | 9.5 g | (32 %) |
more nutritional values
Vitamin A | 1 mg | (125 %) | ||
Vitamin D | 0 μg | (0 %) | ||
Vitamin E | 15.8 mg | (132 %) | ||
Vitamin K | 130.9 μg | (218 %) | ||
Vitamin B₁ | 0.3 mg | (30 %) | ||
Vitamin B₂ | 0.2 mg | (18 %) | ||
Niacin | 8.4 mg | (70 %) | ||
Vitamin B₆ | 0.6 mg | (43 %) | ||
Folate | 180 μg | (60 %) | ||
Pantothenic acid | 0.8 mg | (13 %) | ||
Biotin | 12.3 μg | (27 %) | ||
Vitamin B₁₂ | 0 μg | (0 %) | ||
Vitamin C | 145 mg | (153 %) | ||
Potassium | 881 mg | (22 %) | ||
Calcium | 374 mg | (37 %) | ||
Magnesium | 179 mg | (60 %) | ||
Iron | 7.2 mg | (48 %) | ||
Iodine | 15 μg | (8 %) | ||
Zinc | 3.7 mg | (46 %) | ||
Saturated fatty acids | 3.5 g | |||
Uric acid | 73 mg | |||
Cholesterol | 25 mg | |||
Complete sugar | 11 g |
Author of this recipe:

EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 18 ozs Tofu (cubed)
- 1 Tbsp honey
- 4 Tbsps sesame oil
- 2 Tbsps Fish sauce
- 2 Tbsps soy sauce
- 9 ozs 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 Tbsps toasted Sesame seeds
back to cookbook
print shopping list
Preparation steps
1.
Score the tofu cubes with a sharp knife.
2.
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.
3.
Cook the noodles in boiling salted water, according to the pack instructions.
4.
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.
5.
Add the rice wine to the pan and stand for 2 minutes. If the vegetables seem too dry, add a little water.
6.
Stir in the drained noodles and soy sauce to taste.
7.
Heat a non-stick frying pan and cook the tofu cubes for 1-2 minutes on each side until golden.
8.
Place the noodle mixture in serving bowls and top with the tofu cubes. Sprinkle with sesame seeds.
Related Recipes
Spring Cookbooks
Get Fit!
Simple, But Good
Weeknight Dinners
Popular Cookbooks
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
Related Articles
Cookbooks of the week