SESAME NOODLES WITH BAKED TOFU

Chinese hoisin sauce gives this healthy sesame noodle recipe just a touch of sweetness. Be sure to rinse the noodles until they're cold, then give them a good shake in the colander until they're well drained. Are you a spiralizing pro? Swap 5 cups of raw zucchini, carrot or other veggie "noodles" for the cooked pasta. Ingredients 8 ounces buckwheat noodles 3 tablespoons toasted (dark) sesame oil 2 scallions 1 tablespoon minced garlic 2 teaspoons minced ginger 1 teaspoon brown sugar 2 tablespoons reduced-sodium soy sauce. 2 tablespoons hoisin sauce 8 ounces cubed baked tofu 2 cups small broccoli florets 1 cup sliced yellow or orange bell pepper 3 tablespoons toasted peanuts Preparation 1. Cook noodles in a pot of boiling water according to package directions. Drain, rinse and transfer to a large bowl.. 2. Combine sesame oil, scallions, garlic, ginger and brown sugar in a small saucepan. Heat over medium heat until starting to sizzle. Cook for 15 seconds. Remove from heat and stir in soy sauce and hoisin. Add to the noodles along with tofu, broccoli, bell pepper and peanuts; gently stir to combine. Nutrition Per serving: 459 calories; 60 g carbohydrates; 18 g fat (3 g sat, 6 g mono); 18 g protein; 0 mg cholesterol; 7 g dietary fiber; 499 mg potassium; 554 mg sodium. Nutrition bonus: Vitamin C (173% daily value), Vitamin A (24% dv)

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Cook noodles in a pot of boiling water according to package directions. Drain, rinse and transfer to a large bowl.. 2. Combine sesame oil, scallions, garlic, ginger and brown sugar in a small saucepan. Heat over medium heat until starting to sizzle. Cook for 15 seconds. Remove from heat and stir in soy sauce and hoisin. Add to the noodles along with tofu, broccoli, bell pepper and peanuts; gently stir to combine.