Nutrition per serving may change if servings are adjusted.
6 ounces dried wide rice noodles
2 tablespoons peanut oil, divided
1 (14 ounce) package extra-firm tofu, drained, patted dry and cut into ½-inch pieces
3 cloves garlic, minced
1 7-ounce package mung bean sprouts (about 2 cups)
1 bunch scallions, sliced, ¼ cup reserved for garnish
¼ cup rice vinegar
3 tablespoons reduced-sodium soy sauce (see Note)
2 tablespoons brown sugar
½ teaspoon crushed red pepper
½ teaspoon nutritional yeast
¼ cup chopped unsalted dry-roasted peanuts
Bring a large pot of water to a boil. Add noodles and cook until just al dente, 6 to 8 minutes. Drain and refresh under cold running water to stop further cooking and prevent sticking.
Meanwhile, heat 1 tablespoon oil in a wok or large skillet over high heat. Add tofu and cook, stirring, until browned on all sides, 5 to 7 minutes. Remove to a plate. Add the remaining 1 tablespoon oil and garlic; cook, stirring, 15 seconds. Add sprouts, scallions, vinegar, soy sauce, brown sugar, crushed red pepper, nutritional yeast and the cooked noodles and tofu. Toss until heated through and the sauce has been absorbed, 1 to 2 minutes. Sprinkle with peanuts and the reserved ¼ cup scallions. Serve with lime wedges.
Note: People with celiac disease or gluten sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
401 calories;16 g fat(3 g sat); 2 g fiber; 52 g carbohydrates; 16 g protein; 76 mcg folate; 0 cholesterol; 10 g sugars; 7 g added sugars; 329 IU vitamin A; 12 mg vitamin C; 240 mg calcium; 3 mg iron; 438 mg sodium; 391 mg potassium
Calcium (24% daily value), Vitamin C (20% dv)
Carbohydrate Servings: 3½
Exchanges: 2 fat, 2 starch, 1 medium-fat protein, 1 vegetable, ½ other carbohydrate