Spicy Glazed Tofu, Vegetables and Noodles
(0 votes)
(0 votes)
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
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.
