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Prep Time:50 minsTotal Time:50 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:50 minsTotal Time:50 minsServings:4Yield:4 servings
Prep Time:50 mins
Prep Time:
50 mins
Total Time:50 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsTofu1(14 ounce) packageextra-firm tofu, drained2tablespoonscanola oil, dividedPeanut Sauce¼cupcreamy natural peanut butter1tablespoonreduced-sodium soy sauce1teaspoongrated fresh ginger½tablespoonlime zest2tablespoonslime juice1tablespoontoasted sesame oil2tablespoonshoney¼teaspooncrushed red pepper (optional)Noodle Bowl4ouncesChinese noodles, such as Kame2cupsshredded carrots1cupshredded red or green cabbage½cupcoarsely chopped fresh cilantro½cupcoarsely chopped fresh mint½cupunsalted roasted peanuts, chopped4scallions, white and light green parts only, thinly slicedLime wedges for serving
Cook Mode(Keep screen awake)
Ingredients
Tofu
1(14 ounce) packageextra-firm tofu, drained
2tablespoonscanola oil, divided
Peanut Sauce
¼cupcreamy natural peanut butter
1tablespoonreduced-sodium soy sauce
1teaspoongrated fresh ginger
½tablespoonlime zest
2tablespoonslime juice
1tablespoontoasted sesame oil
2tablespoonshoney
¼teaspooncrushed red pepper (optional)
Noodle Bowl
4ouncesChinese noodles, such as Kame
2cupsshredded carrots
1cupshredded red or green cabbage
½cupcoarsely chopped fresh cilantro
½cupcoarsely chopped fresh mint
½cupunsalted roasted peanuts, chopped
4scallions, white and light green parts only, thinly sliced
Lime wedges for serving
DirectionsTo prepare tofu:Preheat oven to 400°F. Cut tofu crosswise into 1/2-inch-thick slices. Place in a single layer on a large baking sheet lined with 3 layers of paper towels. Cover with another 2 to 3 layers of paper towels. Gently press on the tofu to remove excess liquid. Discard the paper towels. Cut the tofu into 1/2-inch cubes.Heat 1 tablespoon canola oil in a large cast-iron or other heavy ovenproof skillet over medium-high heat. Add the tofu and cook, stirring, until lightly browned, about 5 minutes. Transfer the skillet to the oven and bake until crispy, 10 to 15 minutes.Meanwhile, prepare sauce:Combine peanut butter, soy sauce, ginger, lime zest, lime juice, sesame oil, honey, and crushed red pepper, if using, in a small bowl. Set aside.To prepare noodle bowl:Cook noodles in boiling water according to package directions, about 3 minutes. Drain.When the tofu is ready, transfer it to a plate and keep warm. Carefully set the hot skillet over medium-high heat. (Be mindful of the hot handle!) Heat 1/2 tablespoon canola oil to shimmering; add the cooked noodles, pressing them into a thin layer in the bottom of the pan. Cook until the underside is browned and crispy in spots, 3 to 5 minutes. Carefully flip the noodles and add the remaining 1/2 tablespoon oil, drizzling it around the edge of the pan to allow it to stream down; cook until the underside is browned and crispy in spots, 3 to 5 minutes. Adjust heat as needed to prevent burning.Transfer the cooked noodles to a serving dish and top with carrots, cabbage, cilantro, mint and the tofu. Drizzle with the peanut sauce. Sprinkle with peanuts and scallions. Serve with lime wedges.TipsTo make ahead: Prepare sauce (Step 3) and refrigerate for up to 1 day.Originally appeared: Diabetic Living Magazine, Summer 2020
Directions
To prepare tofu:Preheat oven to 400°F. Cut tofu crosswise into 1/2-inch-thick slices. Place in a single layer on a large baking sheet lined with 3 layers of paper towels. Cover with another 2 to 3 layers of paper towels. Gently press on the tofu to remove excess liquid. Discard the paper towels. Cut the tofu into 1/2-inch cubes.Heat 1 tablespoon canola oil in a large cast-iron or other heavy ovenproof skillet over medium-high heat. Add the tofu and cook, stirring, until lightly browned, about 5 minutes. Transfer the skillet to the oven and bake until crispy, 10 to 15 minutes.Meanwhile, prepare sauce:Combine peanut butter, soy sauce, ginger, lime zest, lime juice, sesame oil, honey, and crushed red pepper, if using, in a small bowl. Set aside.To prepare noodle bowl:Cook noodles in boiling water according to package directions, about 3 minutes. Drain.When the tofu is ready, transfer it to a plate and keep warm. Carefully set the hot skillet over medium-high heat. (Be mindful of the hot handle!) Heat 1/2 tablespoon canola oil to shimmering; add the cooked noodles, pressing them into a thin layer in the bottom of the pan. Cook until the underside is browned and crispy in spots, 3 to 5 minutes. Carefully flip the noodles and add the remaining 1/2 tablespoon oil, drizzling it around the edge of the pan to allow it to stream down; cook until the underside is browned and crispy in spots, 3 to 5 minutes. Adjust heat as needed to prevent burning.Transfer the cooked noodles to a serving dish and top with carrots, cabbage, cilantro, mint and the tofu. Drizzle with the peanut sauce. Sprinkle with peanuts and scallions. Serve with lime wedges.TipsTo make ahead: Prepare sauce (Step 3) and refrigerate for up to 1 day.
To prepare tofu:Preheat oven to 400°F. Cut tofu crosswise into 1/2-inch-thick slices. Place in a single layer on a large baking sheet lined with 3 layers of paper towels. Cover with another 2 to 3 layers of paper towels. Gently press on the tofu to remove excess liquid. Discard the paper towels. Cut the tofu into 1/2-inch cubes.
Heat 1 tablespoon canola oil in a large cast-iron or other heavy ovenproof skillet over medium-high heat. Add the tofu and cook, stirring, until lightly browned, about 5 minutes. Transfer the skillet to the oven and bake until crispy, 10 to 15 minutes.
Meanwhile, prepare sauce:Combine peanut butter, soy sauce, ginger, lime zest, lime juice, sesame oil, honey, and crushed red pepper, if using, in a small bowl. Set aside.
To prepare noodle bowl:Cook noodles in boiling water according to package directions, about 3 minutes. Drain.
When the tofu is ready, transfer it to a plate and keep warm. Carefully set the hot skillet over medium-high heat. (Be mindful of the hot handle!) Heat 1/2 tablespoon canola oil to shimmering; add the cooked noodles, pressing them into a thin layer in the bottom of the pan. Cook until the underside is browned and crispy in spots, 3 to 5 minutes. Carefully flip the noodles and add the remaining 1/2 tablespoon oil, drizzling it around the edge of the pan to allow it to stream down; cook until the underside is browned and crispy in spots, 3 to 5 minutes. Adjust heat as needed to prevent burning.
Transfer the cooked noodles to a serving dish and top with carrots, cabbage, cilantro, mint and the tofu. Drizzle with the peanut sauce. Sprinkle with peanuts and scallions. Serve with lime wedges.
Tips
To make ahead: Prepare sauce (Step 3) and refrigerate for up to 1 day.
Originally appeared: Diabetic Living Magazine, Summer 2020
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Nutrition Facts(per serving)542Calories34gFat41gCarbs23gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
