Saturday, December 8, 2012

Recipe of the Day



Thai-Style Tofu & Noodles


This recipe provides 4 servings.


1) 2 quarts, plus 1 tablespoon water
2) 1/2 lb whole-wheat linguine
3) 1 (14 oz) package extra firm tofu, drained and cut into 1/2 inch cubes
4) 1 teaspoon low-sodium soy sauce
5) 3 cloves of minced garlic
6) 1 medium red pepper, cut into 1/2 inch slices
7) 1 medium green pepper, cut into 1/2 inch slices
8) 1/8 teaspoon sea salt
9) Olive Oil Spray



Sauce:

1) 2 tablespoon natural, unsalted peanut butter
2) 1/3 cup salsa
3) 1/4 -1/2 teaspoon dried red pepper flakes
4) 1/3 cup water




Instructions:



1) Using a large pot, bring 2 quarts of water to a boil; add linguine and cook for approx. 10 mins.


2) Meanwhile, pure'e sauce ingredients in a blender for approx. 20 seconds until creamy; set aside.


3) Spray a large nonstick skillet with olive oil spray and place over medium heat. Add tofu cubes and spoon minced garlic and soy sauce over all pieces. Saute' tofu, stirring often, for approx. 5 mins.


4) While the tofu is cooking, spray a separate medium nonstick skillet with olive oil spray and place over medium high heat. Add red and green peppers and sprinkle with salt. Saute' peppers for approx. 3 mins; pour 1 tablespoon water into the pan and immediately cover with lid. Cook for approx. 4 more mins, until peppers are tender and slightly blackened.


5) After the tofu has cooked for about 5 mins. and is slightly golden brown, add sauce and turn heat to low. Gently stir once a few times as sauce thickens, approx. 2 mins. Serve peppers and tofu sauce over linguine.



Serving Size: 1  1/2 cups




Nutritional value per serving:


Calories: 357
Total Fat: 10 grams   *Only 1 gram saturated
Carbs: 52
Fiber: 10 grams
Protein: 21 grams
Sodium: 209



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