Tofu and Asparagus Stir-Fry with Rice Noodles

Tofu and Asparagus Stir-Fry with Rice Noodles

Health Rating
Prep Cook Ready in Servings
10 min 10 min 20 min 4
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Ingredients


3 cup Asparagus (chopped)
1/2 tbsp Black bean sauce
1 tbsp Corn flour, whole grain
1 clove(s) Garlic (minced)
2 slice Ginger root
2 stalk(s) Green onion, scallion, ramp (chopped)
1/2 tsp Hot pepper (chili) flakes
1 tbsp Olive oil
250 gm Rice noodles, dry
2 tsp Sesame oil
1 medium pepper(s) Red bell pepper (thinly sliced)
1 package (1lb) Tofu, regular, extra firm
1 cup Vegetable stock/broth

Instructions


To make sauce: In bowl, stir together stock, black bean sauce and cornstarch; set aside.

Drain and pat tofu dry; cut into 1-inch (2.5 cm) cubes. In large skillet or wok, heat vegetable oil over medium-high heat; stir-fry white parts of green onions, garlic and ginger for 20 seconds. Add asparagus, red pepper and tofu, adding more oil if necessary, stir-fry for 3 to 5 minutes or until vegetables are tender.

Stir in sauce and hot pepper flakes (if using); bring to boil and stir until thickened and tofu and vegetables are coated with sauce, about 1 minute. Sprinkle sesame oil over top. Serve over hot rice noodles. Sprinkle with green parts of green onions.

Nutrition Facts

Per Portion

Calories 472  
Calories from fat 133  
Calories from saturated fat 23.4  
Total Fat 14.7  g
Saturated Fat 2.6  g
Trans Fat 0.0  g
Polyunsaturated Fat 4.9  g
Monounsaturated Fat 7.8  g
Cholesterol 0  mg
Sodium 388  mg
Potassium 503  mg
Total Carbohydrate 62  g
Dietary Fiber 4.8  g
Sugars 4.4  g
Protein 22.8  g

Dietary servings

Per Portion


Grain 3.2
Meat Alternative 0.8
Vegetables 2.0

Energy sources


Pygal 0% 380.056873747 90.750021782 53% 454.008075758 170.988924999 28% 315.845133022 202.379346476 19% 337.614465966 104.036658518 53% 28% 19% Alcohol Carbohydrates Fat Protein
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