GINGER-SPINACH NOODLES WITH TOFU
Ingredients:
- 125g low calorie, Slendier noodles, well rinsed
- 1 teaspoon extra virgin olive oil (7g)
- 150g firm tofu, cut into 1-inch-wide planks
- 100g Spinach, shredded
- 30g onion
- 10g finely minced fresh ginger
- 2 tablespoon soy sauce, divided
- 1/2 teaspoon sherry vinegar
- 1 teaspoon Sriracha hot sauce
- 1 teaspoon toasted sesame seeds
- Salt and pepper to taste
Instructions:
- In a medium bowl, mix together the ginger 1 tablespoon of the soy sauce, vinegar, and salt. Cover the tofu with the remaining soy sauce and set aside. Allow to sit at room temperature for 15 minutes.
- Heat a non-stick pan on medium heat and spray some oil.
- Add the tofu and cook until golden, about 4 minutes total, turning the pieces once. Transfer tofu to a paper towel-lined plate, then cook noodles according to package directions.
- Drain the noodles and toss them with the ginger scallion sauce adding the rest of the soy sauce, onion and shredded spinach, sesame seeds and sauté for 5 minutes on moderate heat. Transfer to a bowl and top with the tofu. Serve with sriracha, if desired.
Nutrition Facts:
- Calories: 278 Cal
- Protein: 19.1g
- Carbs: 21.1g
- Fat: 16.7g
