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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Plant-based proteins like tofu and peanuts are abundant sources of protein. Ingredients:
1 (12.3-ounce) package reduced-fat, firm tofu, drained |
1 tablespoon cornstarch |
6 ounces flat uncooked rice noodles |
1/2 cup ketchup |
2 tablespoons sugar |
2 tablespoons fish sauce |
1 tablespoon sriracha (hot chile sauce, such as huy fong) |
2 tablespoons canola oil, divided |
2 large eggs, lightly beaten |
1 large egg white, lightly beaten |
1/2 cup chopped green onions |
2 tablespoons chopped fresh cilantro |
2 tablespoons unsalted, dry-roasted peanuts, chopped |
4 lime wedges |
Directions:
1. Place tofu on several layers of paper towels; cover with additional paper towels. Let stand 30 minutes, pressing down occasionally. Cut tofu into 1/2-inch cubes, and toss with cornstarch.
2. Prepare noodles according to package directions, omitting salt and fat. Drain well; set aside.
3. Combine ketchup, sugar, fish sauce, and Sriracha. Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add tofu to pan; sauté 7 minutes or until golden. Remove tofu from pan.
4. Heat 1 teaspoon oil in pan. Add eggs and egg white; cook 30 seconds, stirring constantly. Remove from pan. Heat remaining 2 teaspoons oil in pan. Add noodles; cook 3 minutes. Stir in ketchup mixture; cook 30 seconds. Add egg mixture; cook 1 minute, stirring often. Remove from heat; stir in onions and cilantro. Place 1 cup noodle mixture on each of 4 plates. Top each with 1/2 cup tofu and 1 1/2 teaspoons peanuts. Serve with lime wedges.
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