Sesame and Honey Tofu with Rice Noodles
Nutrition per serving
| Calories | 439 kcal |
| Protein | 19.3 g |
| Carbs | 54.5 g |
| Fats | 18.9 g |
| Saturated Fat | 2.4 g |
| Monounsaturated Fat | 6.1 g |
| Polyunsaturated Fat | 8.9 g |
| Sugars | 13.7 g |
| Fiber | 7.3 g |
| Sodium | 699 mg |
Ingredients
| Soy Sauce (tamari) | |
| Rice Noodles | |
| Honey | |
| Green Onions/Spring Onions or Scallions (including tops and bulb) | |
| Chinese Cabbage (pak-choi, bok-choi) | |
| Red Bell Pepper (capsicum) | |
| Tofu, Firm Plain | |
| Toasted Sesame Oil | |
| Five Spice Powder |
Preparation
1. Cut the tofu into 1cm x 3cm and patted dry.
2. Finely slice red pepper.
3. Chop spring onion into quarters.
4. Wash and separate pak choi leaves.
Cooking
1. Cook the noodles according to the package instructions. Drain and set aside.
2. Heat 1 teaspoons of sesame oil in a frying pan over medium heat. Add the tofu and cook for 5 minutes on one side until golden. Gently shake pan to make sure they don't stick. Turn and cook for 3 minutes on the other side. Continue turning and cooking for 4-5 minutes until crispy. Transfer to a plate and keep warm.
3. To make a dressing, in a bowl, whisk together a teaspoon of sesame oil, honey, tamari, and spice powder. Set aside.
4. Heat a teaspoon of sesame oil in a frying pan over medium-high heat. Add the pepper cook for 1 minute. Add spring onion, pak choi and continue for 2 minutes until slightly wilted.
5. Add noodles, half the dressing and combine well to coat.
6. Serve in a bowl top with the tofu. Drizzle with remaining dressing.