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Full Online Book HomeLearning KitchenVegetarian - Tofu - Curried Noodles With Tofu
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Vegetarian - Tofu -  Curried Noodles With Tofu Post by :getsafenow Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3028

Click below to download : Vegetarian - Tofu - Curried Noodles With Tofu (Format : PDF)

Vegetarian - Tofu - Curried Noodles With Tofu

6 ounces uncooked rice sticks (rice flour noodles), angel hair pasta or vermicelli
1 cup light coconut milk
1 tablespoon sugar
2 tablespoons low-sodium soy sauce
1 1/2 tablespoons bottled ground fresh ginger (such as Spice World)
2 teaspoons bottled minced garlic
1 teaspoon green curry paste
1/2 teaspoon salt
cooking spray
1 (12.3 ounce) package extra-firm tofu, drained and cut into 1-inch cubes
1 cup red bell pepper strips
4 cups shredded Napa (Chinese) cabbage
1 cup chopped green onions
3 tablespoons chopped fresh cilantro

Place noodles in a large bowl. Add hot water to cover; let stand 5 minutes. Drain.

Combine coconut milk, sugar, soy sauce, ginger, garlic, curry paste and salt in a small bowl.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add tofu; saute 10 minutes or until golden brown. Remove tofu from pan; keep warm. Add bell pepper to pan; saute 1 minute or until crisp-tender. Add cabbage; saute 30 seconds. Stir in noodles, coconut milk mixture and tofu; cook 2 minutes or until noodles are tender. Stir in green onions and cilantro.

Yield: 4 servings (serving size: 1 1/4 cups). 300 cal, 4.9g fat, 11.5g pro, 51.4g carb, 4.5g fiber, 0mg chol, 3.6mg iron, 678mg sod, 89mg calc.

Source: Cooking Light-5/02

Serving Ideas : Sesame-Scented Snow Peas and Carrots
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1 cup pineapple juice, unsweetened 1 cup crushed pineapple (fresh or use one 8 oz. can) 2 Tbsp. apricot jam 1 (12.3 oz.) pkg Mori-Nu Silken Lite Firm Tofu 1 ripe banana Combine all ingredients in a blender. Whip until smooth. Chill or blend in a few ice cubes. Serve cold. Makes 2 (10 oz.) servings. 262 calories, 9.5g protein, 1g fat; 51g carbohydrate, 0mg cholesterol

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1 cup tofu, mashed 1 clove garlic, minced or mashed 1/2 cup finely chopped green onions 1 tbs. finely chopped fresh parsley 1/2 cup plain nonfat yogurt 1 tsp. Dijon style mustard freshly ground pepper Combine all ingredients in a blender or food processor, and process until thoroughly blended. Chill several hours or overnight.