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 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); 0.5 cup Rice wine; water (if needed); soy sauce; 2 Tbsps toasted Sesame seeds

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Health Score:

73 / 100

Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 2 h. 30 min.

Ready in

Calories:

495

calories

Calories

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Nutritional values

1 serving contains
(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 %)

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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

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Ingredients

for

servings

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

How healthy are the main ingredients?

Tofu sesame oil Sesame seeds soy sauce honey salt

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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.