NOODLE SALAD WITH TOFU
GRILLED BOK CHOY WITH SPICY- SWEET TOFU
Tofu, shredded cabbage, and quick-cooking rice noodles are the basis for this hearty main course salad. Pack up any extras for work lunches.
PREP TIME 10 MIN.–COOK TIME 10 MIN. READY IN 20 MIN.–SERVINGS 4
1 (8.8 oz) box rice noodles 1 (14 oz) pkg extra-firm tofu 1 tbsp flour ½ cup peanut oil
2 cups coleslaw mix 1 cup shredded carrots 2 cups frozen peas ¼ cup Thai sweet chili sauce
STEP 1 Prepare the noodles according to package directions. Meanwhile, drain and pat dry the tofu, and cut into ½-inch cubes. Toss tofu cubes with flour. STEP 2 Heat the oil in a wok or heavy bottom skillet and fry the tofu over medium-high heat stirring occa- sionally until golden brown and crispy, 3 min. Remove tofu from pan and drain on paper towels. Season with salt (in moderation) and pepper. STEP 3 Add the coleslaw mix and carrots to the pan and stir-fry about 3 min., or until softened, adding more oil if necessary. Add the peas, noodles, and chili sauce and stir-fry for 4 min., or until the peas are warmed through. Mix in the tofu. Divide noodles among 4 plates.
Tip Thai sweet chili sauce is just barely spicy, making it appropriate for kids and anyone who doesn’t like fiery food.
Per serving: 664calories, 33g fat, 5g saturated fat, 0mg cholesterol, 380mg sodium, 77g carbohydrate, 7g fiber, 12g sugar, 15g protein
Convenient cabbage Shredded cabbage is a real time saver. Add half to a stir-fry and use the rest in a slaw within a couple of days.
Sweet Thai chili sauce transforms tofu into a deliciously healthy, 30-min. meal that even kids will enjoy.
PREP TIME 10 MIN.–COOK TIME 20 MIN. READY IN 30 MIN.–SERVINGS 4
¼ cup Thai chili sauce ½ tsp crushed red pepper flakes 6 tbsp canola oil
2 heads bok choy 1 (14 oz) pkg extra- firm tofu, drained 2 tbsp low-sodium soy sauce
STEP 1 In a small bowl, combine the chili sauce, crushed red pepper, and 2 tbsp of the oil. STEP 2 Cut the bok choy lengthwise into quarters and set aside. Cut the drained tofu into ¼-inch thick slices and brush with 2 tbsp of the canola oil. Heat a grill pan over medium-high heat and grill the tofu until crisp, 2 min. per side. Arrange the tofu on a serving platter and drizzle with all the soy sauce and half of the chili sauce mixture. STEP 3 Brush the cut sides of the bok choy with the remaining 2 tbsp oil and grill in batches turning regularly until tender, about 4 min. Drizzle the remai- ning chili sauce over the bok choy and serve with the tofu.
Grill crazyKeep this meal in mind when grilling season starts. Use a grilling basket for the tofu; the bok choy can go straight on the grate.
Per serving: 286calories, 26g fat, 2g saturated fat, 0mg cholesterol, 628mg sodium, 4g carbohydrate, 2g fiber, 1g sugar, 11g protein
Extra-firm tofu Firm tofu is the go-to option for savory recipes. Not only does tofu soak in delicious flavors, but frying, grilling, and roasting this lean protein can transform its texture.
96 JANUARY 2017
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