Nutrition balance score
Good
Glycemic Index
47
Low
Nutrition per serving
Calories1004.5 kcal (50%)
Total Fat47.2 g (67%)
Carbs117.3 g (45%)
Sugars28.6 g (32%)
Protein41.6 g (83%)
Sodium2637.3 mg (132%)
Fiber6.1 g (22%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
1 teaspoonchili garlic paste
2 tablespoonspeanut oil
2eggs
lightly beaten bowl, set aside
3garlic cloves
minced
0.5 ouncesfirm tofu
reduced fat, pressed and cut into 1-inch cubes
4scallions
cut intoh-inch pieces
2 tablespoonsunsalted peanuts
chopped
2 cupsbean sprouts
4lemon wedges
flat rice noodles
or pad thai noodles
6 tablespoonsketchup
3 tablespoonsreduced-sodium soy sauce
2 tablespoons packed
Instructions
Step 1
Bring a large pot of water to a boil, Add the wordless
Step 2
Combine the ketchup, soy sauce, sugar, and chili pasien
Step 3
Heat a large nonstick skillet over medium heat, Swin in 1 tablespoon of the oil.
Step 4
Add the eggs and cook, stirring occasionally, 2 minutes, Transfer the eggs to a bowl, return the skillet to the heat, and swirl in the remaining I tablespool.
Step 5
Add the garlic and sauté until fragrant, 30 seconds, Sor in the tofu, cook until hot, about 3 minutes.
Step 6
Add the scallions and de cooked eggs, cook, stirring, 1 minute, Add the reserved in tomatoey
Step 7
Slavor to the sauce, dark brown sugar water to stop cooking, set aside,
Step 8
and the ketchup mixture, cook, tossing, until just heated throng, 3 minutes.
Step 9
Transfer to a serving platter, Sprinkle with the pena and serve with the bean sprouts and lemon wedges,
Step 10
To press the tofu, place it between two plates and weight the top with a heavy can, Let stand until som of the liquid is pressed out, 20 to 30 minutes, Drin off the liquid and pat tofu dry with a paper towel
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