Add some tofu to your pad thai, de nuestros amigos en Whole Foods

Ingredientes

  • 8 ounces 1/4-inch wide dried rice noodles
  • 3 tablespoons gluten-free reduced-sodium soy sauce
  • 1 cucharada de jugo de limón
  • 1/2 tablespoon agave nectar
  • 1/4 cucharadita de hojuelas de chile rojo (opcional)
  • 2 tablespoons expeller-pressed peanut oil
  • 2 tablespoons finely chopped garlic
  • 8 ounces Asian-style baked tofu, cut into 1/4-inch slices
  • 4 cebollas verdes, rebanadas gruesas
  • 1 taza de brotes de soja mung
  • 1/2 de cilantro fresco picado taza
  • 1/2 cup finely chopped dry-roasted peanuts
  • 1 limón, cortado en gajos

Instrucciones

Place rice noodles in a bowl and add enough cold water to cover. Soak for 45 acta, then drain. Bring a large pot of water to a boil. Add soaked noodles and cook until just tender, acerca de 1 minuto. Drain well and set aside.

En un tazón pequeño, combine soy sauce, zumo de limón, agave nectar and red pepper flakes, si se utiliza. Dejar de lado.

En una sartén grande, heat oil over medium high heat. Add garlic and cook until fragrant, acerca de 30 segundo. Add tofu and green onions, and cook for 3 acta, or until green onions are tender and bright green.

Add noodles, bean sprouts and soy sauce mixture to skillet and gently toss to combine. Spoon into a serving bowl and sprinkle with cilantro and peanuts. Garnish with lemon wedges and serve.

Información Nutricional

Por porción: 470 calorías (180 de la grasa), 20g grasa total, 3g de grasa saturada, 0mg de colesterol, 420mg de sodio, 56g de hidratos de carbono (3g de fibra dietética, 4g de azúcar), 17g de proteínas