Tofu with Yellow Bean Sauce
Nutrition per serving
| Calories | 570 kcal |
| Protein | 18.8 g |
| Carbs | 89.9 g |
| Fats | 15.2 g |
| Saturated Fat | 2.4 g |
| Monounsaturated Fat | 7.4 g |
| Polyunsaturated Fat | 4.6 g |
| Sugars | 4.9 g |
| Fiber | 4.7 g |
| Sodium | 758 mg |
Ingredients
| Green Onions/Spring Onions or Scallions (including tops and bulb) | |
| Garlic | |
| Ginger | |
| Extra Firm Tofu | |
| Rice Noodles | |
| Soy Sauce (tamari) | |
| Vinegar, Rice | |
| Sesame Oil | |
| Olive Oil | |
| Broccolini (tenderstem) | |
| Yellow Bean Sauce |
Preparations
1. Finely spring the slice onion.
1. Finely spring the slice onion.
2. Peel/ finely dice the garlic and ginger.
3. Drain the tofu and press out the moisture using paper towels. Cut into bite-size pieces.
Cooking Instructions
1. Bring a medium pot of lightly salted water to boil. Add the noodles and cook for 4 minutes. Add the tenderstem broccoli 2 minutes toward the end of cooking the noodles. Drain and return to the pot in cold water.
1. Bring a medium pot of lightly salted water to boil. Add the noodles and cook for 4 minutes. Add the tenderstem broccoli 2 minutes toward the end of cooking the noodles. Drain and return to the pot in cold water.
2. To make the sauce, in a small bowl, combine the soy, rice vinegar, yellow bean sauce and 2 ½ tbsp of water. Add the tofu chunks and gently mix to coat.
3. Heat ½ a tbsp of oil in a frying pan over medium heat. Add the tofu chunks and cook for about 4 minutes.
4. Add ½ tsp of sesame oil along with the white part of the spring onion, ginger and garlic and cook for a minute. Add the sauce and mix well to combine. Finally, add the drained noodles/tenderstem and continue to cook until warmed through.
5. Serve in a bowl with the green part of the spring onion sprinkled over the top.