Now I know that not everyone likes tofu and you are very much not into trying if there is always alternatives for the protein in this meal. You can always swap out the tofu for cubed chicken breast, shrimp or turkey breast.
Serves 8
INGREDIENTS:
- 8 oz brown rice noodles
- 4 tbsp unsalted tomato paste
- 4 tbsp apple cider vinegar
- 3 tbsp honey
- 2 tbsp Thai fish sauce
- 1 tbsp fresh lime juice
- 1/8 tsp cayenne pepper
- Olive oil cooking spray
- 1 egg white, whisked
- 2 cups green cabbage, chopped
- 1 cup bean sprouts
- 2 green onions, julienned or thinly sliced lengthwise
- 1 large carrot, peeled and julienned or cut into thin matchstick pieces
- 12 oz firm tofu, cubed
- 1/4 cup cilantro, minced
- 2 tbsp unsalted peanuts, crushed
- Lime wedges and additional cilantro, for garnish (optional)
INSTRUCTIONS:
- Cook brown rice noodles according to package directions. Drain and set aside.
- In a small bowl, whisk together tomato paste, vinegar, honey, fish sauce, lime juice and cayenne. Set aside.
- Heat a large cast-iron or nonstick pan or wok over medium-high for 1 minute. Mist with cooking spray. Add egg white and sauté until cooked, about 2 minutes. Remove egg white from heat and dice into small pieces.
- In the same pan, misted again with cooking spray, sauté cabbage, bean sprouts, onions and carrot over medium-high for 2 minutes. Add tofu and cook for another 2 minutes. Add cooked egg white and cilantro, sautéing for another 2 minutes. Then stir in tomato paste mixture. Add cooked noodles. Stir until completely combined and thoroughly heated, about 3 to 4 more minutes.
- Remove from heat and toss with peanuts before serving. Garnish with lime wedges and additional cilantro, if desired.
No comments:
Post a Comment