Recipe by: Chef Duane
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons coconut amino
- 2 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon tamarind paste
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes
- 1 (14-ounce) package rice noodles, cooked
- 1 cup shredded cabbage
- 1 cup bean sprouts
- 1, 16 oz package of Extra Firm Tofu, drained, and cubed
- 1/4 cup chopped peanuts - Optional
- Fresh cilantro for garnish
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Directions
Prep: 30 min, Cook: 30 min, Total: 1 hr
- In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, brown sugar, tamarind paste, turmeric, ginger, and red pepper flakes.
- Heat the olive oil in a large skillet or wok over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more, until fragrant.
- Pour the sauce over the onion and garlic and cook for 2 minutes, or until thickened.
- Add the cooked noodles, cabbage, bean sprouts, and tofu. Cook for 3-5 minutes, or until the vegetables are tender-crisp.
- Stir in the peanuts and cilantro. Serve immediately.
Nutritional Information
Nutritional Summary per Serving (1½ cup serving)
With Peanuts:
- Calories: 597
- Carbohydrates: 97g
- Dietary Fiber: 6.5g
- Protein: 19.9g
- Fat: 13.6g
- Saturated Fat: 1.95g
- Sodium: 163mg
- Potassium: 395mg
- Calcium: 269mg
- Phosphorus: 178mg
Without Peanuts:
- Calories: 544
- Carbohydrates: 95.5g
- Dietary Fiber: 5.85g
- Protein: 17.6g
- Fat: 9.1g
- Saturated Fat: 1.33g
- Sodium: 161mg
- Potassium: 342mg
- Calcium: 263mg
- Phosphorus: 154mg
This content is provided for informational use only and is not intended as medical advice or as a substitute for the medical advice of a healthcare professional.
