Asian Tofu Salad

14 40 444
Ingredients Minutes Calories
Prep Cook Servings
10 min 30 min 4
Asian Tofu Salad
Health Highlights

Ingredients


199 gm Rice noodles, dry
1/4 cup Oyster sauce
4 tsp Extra virgin olive oil, garlic-infused
1/2 cup Soy sauce
1 tsp packed Brown sugar
1 tsp Ginger paste
1 tsp Red pepper flakes
454 gm Tofu, regular, extra firm (diced)
1 medium pepper(s) Green bell pepper (finely sliced)
1/2 medium pepper(s) Red bell pepper (finely sliced)
2 medium Carrots (finely sliced)
1/2 bunch Green onion (green parts only, chopped)
1/4 cup Peanuts (crushed)
1 1/2 cup Bean sprouts

Instructions


  1. Cook rice noodles according to package. Drain and set aside to cool.
  2. In a small bowl add oyster sauce, soy sauce, brown sugar, ginger and red pepper flakes and stir to combine, set aside.
  3. Heat oil in a large wok or skillet, add diced tofu and sauté until browned and heated thoroughly. 
  4. Turn off heat and add cooked rice noodles, sauce, bean sprouts, peppers and carrots to the work, stir to combine.
  5. Divide noodle salad and garnish with green onions and crushed peanuts. 

Nutrition Facts

Per Portion

Calories 444
Calories from fat 138
Calories from saturated fat 20.2
Total Fat 15.4 g
Saturated Fat 2.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.0 g
Monounsaturated Fat 7.6 g
Cholesterol 0
Sodium 2622 mg
Potassium 590 mg
Total Carbohydrate 59 g
Dietary Fiber 5.5 g
Sugars 8.2 g
Protein 20.2 g

Dietary servings

Per Portion


Grain 2.5
Meat Alternative 1.0
Vegetables 1.7

Energy sources


Pygal51%467.73020130648666196.863941716719631%305.1631715612266240.8204278594776618%332.60026385714707121.1533513719957551%31%18%CarbohydratesFatProtein

Meal Type(s)

Lunch
Main
Salad




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