Updated May 24, 2016Chatelaine
low-sodium soy sauce
garlic cloves, minced
extra-firm tofu, cubed
asparagus, trimmed and cut into 1-in. pieces
carrot, peeled and cut into matchsticks
green onion, thinly sliced
- BOIL noodles in a large pot of water, according to package directions, until tender, 1 min. Drain well.
- WHISK soy with garlic, vinegar, honey, sesame oil and ginger in a small bowl until combined.
- PLACE tofu cubes on a kitchen towel and press to remove excess liquid. Heat a large non-stick frying pan over medium. Add canola oil, then tofu. Sprinkle with salt. Cook, stirring often, until tofu is golden brown, 6 to 8 min.
- ADD asparagus and carrot. Cook until vegetables are tender-crisp, 4 min. Stir in noodles and soy mixture. Cook until noodles are warmed through, 1 min. Season with fresh pepper. Sprinkle with green onion.
NutritionCalories 509, Protein 26 g, Carbohydrates 64 g, Fat 18 g, Fibre 5 g, Sodium 846 mg. Excellent source of iron
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