Spicy Glazed Tofu, Vegetables and Noodles
(0 votes)
(0 votes)
Health Score:
7,1 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
557
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(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 %) |
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
all recipes of this author
Ingredients
for
4
- 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
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.
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