Spicy Noodle Salad with Tofu and Peanut Dressing |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
To make this dish vegetarian, use vegetable broth instead of chicken broth. Ingredients:
6 cups water |
1 1/2 cups (1-inch) diagonally cut asparagus (about 1/2 pound) |
1 cup snow peas, trimmed |
6 ounces rice noodles |
1 cup red bell pepper strips |
1 cup yellow bell pepper strips |
1 cup chopped green onions |
1 cup fresh bean sprouts |
2 teaspoons dark sesame oil |
1 (12.3-ounce) package reduced-fat firm tofu, drained and cut into 1/2-inch cubes |
1/4 cup water |
1/4 cup fat-free, less-sodium chicken broth |
1 1/2 tablespoons dark brown sugar |
3 tablespoons peanut butter |
2 tablespoons fresh lime juice |
1 1/2 tablespoons low-sodium soy sauce |
1 garlic clove |
1/4 teaspoon ground red pepper |
Directions:
1. Bring 6 cups water to a boil in a large saucepan. Add asparagus, snow peas, and rice noodles; cook 2 minutes. Drain.
2. Combine noodle mixture, bell pepper strips, onions, and bean sprouts.
3. Heat oil in a large nonstick skillet over medium-high heat. Add tofu; sauté 5 minutes or until browned. Add tofu to noodle mixture.
4. Combine 1/4 cup water and remaining ingredients in a blender, and process until smooth. Add to noodle mixture; toss gently to coat.
|
|