Peanut Noodles With Tofuflat Belly Diet Recipes

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PEANUT NOODLES WITH TOFU(FLAT BELLY DIET RECIPE)



Peanut Noodles With Tofu(Flat Belly Diet Recipe) image

From Prevention. Posted for safe keeping. Add protein-packed tofu to the classic Japanese dishTIME: 15 MINUTES SERVINGS: 4

Provided by Heartsong

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

4 ounces soba noodles
1/2 cup natural-style peanut butter (MUFA, reduced sodium)
3 tablespoons reduced sodium soy sauce
3 tablespoons rice wine vinegar
1/2 tablespoon toasted sesame oil
2 teaspoons chili paste with garlic (optional)
1 teaspoon sesame seeds, toasted
4 ounces firm tofu, light, drained, patted dry, and cut in 1/2-inch cubes
2 cups carrots (shredded or grated, about 2 lg)
3 scallions, thinly sliced (1/4 c)

Steps:

  • 1. PREPARE noodles per package directions. Place peanut butter in small microwaveable bowl and microwave on high 15 seconds to soften.
  • 2. WHISK together peanut butter, soy sauce, vinegar, oil, chile paste (if using), and sesame seeds in large bowl while noodles cook. Set aside.
  • 3. HEAT medium skillet coated with cooking spray over medium heat. Add tofu and sauté until lightly browned, about 5 minutes.
  • 4. DRAIN pasta and add to peanut sauce along with all but 1/2 cup of the carrots. Mix until well combined. Top with tofu and remaining carrots and sprinkle with scallions. Serve immediately or chill and serve cold.
  • Nutritional Info Per Serving.
  • 377 cal, 16 g pro, 36 g carb, 5 g fiber, 19.5 g fat, 3.5 g sat fat, 0 mg chol, 551 mg sodium.
  • NOTE: Chile paste is available in the ethnic food section of most supermarkets or via importfood.com.
  • Flat Belly Bonus.
  • The fiber and protein in Japanese soba noodles (made from buckwheat) will keep you satisfied longer than a bowl of traditional pasta.

VEGETABLE PEANUT NOODLES



Vegetable Peanut Noodles image

Provided by Food Network Kitchen

Yield 2 servings as a main dish

Number Of Ingredients 12

1 cup peanut butter, preferably unsweetened
1/2 to 1 cup boiling water
Juice of a lime
1 teaspoon cayenne pepper
1 tablespoon rice wine vinegar
Salt
8 ounces thin linguine
2 carrots, peeled and sliced
1 head broccoli, cut into bite size florets
1/2 cup chopped roasted peanuts
2 scallions, white and green parts thinly sliced
1/2 cup chopped cilantro

Steps:

  • In a medium bowl, whisk together the peanut butter and boiling water. Whisk in the lime juice, cayenne pepper and vinegar.
  • In large pot bring water to a boil and season with salt. Stir in linguine and cook for 5 minutes. Add carrots to boiling water and cook for 2 minutes. Stir in broccoli and cook for 4 more minutes. Drain linguine and vegetables and transfer to a large bowl. Pour peanut sauce over linguine and vegetables and toss to coat. Toss in peanuts and scallion and garnish with cilantro.

PEANUT NOODLES WITH GINGERED VEGETABLES AND TOFU



Peanut Noodles with Gingered Vegetables and Tofu image

Yield Serves 6

Number Of Ingredients 14

2 tablespoons peanut oil
2 tablespoons minced fresh ginger
8 ounces broccoli, tops cut into florets, stems peeled, cut into thin strips
1 large carrot, peeled, cut into thin strips
1 celery stalk, thinly sliced
8 green onions, white parts cut into thin strips, green parts chopped
1 medium zucchini
1 medium-size yellow crookneck squash, cut lengthwise in half, then crosswise into 1/3-inch-thick slices
1 red bell pepper, cut into thin strips
2 tablespoons dry Sherry
10 ounces extra-firm or firm tofu, cut into 1/2-inch pieces
12 ounces spaghetti, freshly cooked
Chinese Peanut Sauce
1 cup lightly salted roasted peanuts

Steps:

  • Heat peanut oil in large nonstick skillet over medium-high heat. Add ginger and stir 30 seconds. Add broccoli, carrot and celery and sauté 5 minutes. Add white parts of green onions, zucchini, yellow squash, bell pepper and Sherry and sauté until vegetables are crisp-tender, about 3 minutes longer. Add tofu and stir gently until heated through, about 2 minutes. Season to taste with salt and pepper.
  • Place spaghetti in large bowl. Add Chinese Peanut Sauce and toss to coat. Transfer to platter. Top with vegetable mixture. Sprinkle with peanuts and chopped green parts of green onions.

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