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- 1/2 cup soy nut butter or creamy peanut butter
- 1/3 cup water
- 1/3 cup reduced-sodium soy sauce
- 3 tablespoons fresh lime juice
- 3 cloves garlic, quartered
- 1 tablespoon grated fresh ginger
- 1 tablespoon sesame oil
- 1 14 - 16 ounce package firm tofu
- 1 tablespoon cooking oil
- 8 ounces Chinese noodles
- 2 tablespoons snipped fresh cilantro
- 1/4 teaspoon crushed red pepper
- 1/4 cup chopped unsalted peanuts
1. In a food processor or blender combine soy nut butter, water, soy sauce, lime juice, garlic, ginger, and sesame oil. Cover and process or blend until smooth; set aside.
2. Drain tofu; pat dry with paper towels. Cut tofu into 12-inch slices. In a 12-inch nonstick skillet heat cooking oil over medium-high heat. Add tofu; cook for 5 minutes or until browned. Turn slices. Cook 5 minutes more. Remove slices to a cutting board. Cut each slice into 1-1/2- to 2-inch triangles or squares. Add soy nut butter mixture to skillet. Heat through.
3. Meanwhile, cook noodles according to package directions; drain and add to skillet.
4. Add tofu, cilantro, and crushed red pepper to noodles in skillet. Toss to coat. Sprinkle with peanuts; serve immediately. Makes 4 servings.
- Servings Per Recipe 4,
- cal. (kcal) 582,
- Fat, total (g) 28,
- chol. (mg) 54,
- sat. fat (g) 4,
- carb. (g) 58,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 5,
- fiber (g) 3,
- sugar (g) 5,
- pro. (g) 27,
- vit. A (IU) 194,
- vit. C (mg) 7,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 3,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 97,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 972,
- Potassium (mg) 79,
- calcium (mg) 61,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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