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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:

  1. 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.
  2. Heat a non-stick pan on medium heat and spray some oil.
  3. 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.
  4. 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

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