Stir-Fried Noodles with Fresh and Baked Tofu

Preparation 1. Mix the sauce ingredients together and set aside. 2. Bring a pot of water to boil for the noodles and tofu. Reduce it to a simmer, add the cubed tofu and simmer gently for 4 minutes. Lift out the tofu with a strainer and set aside. Return the water to a boil, add the noodles and cook until tender-firm, following the package directions. Drain and rinse under cold water. Toss with 1 tablespoon of the oil and set aside. 3. Set a wok or skillet over high heat. Add the remaining oil, swirl it around. When hot, add the ginger, garlic, chile, and baked tofu. Stir-fry around. When hot, add the ginger, garlic, chile, and baked tofu. Stir-fry for 1 minute, then add onion, mushrooms, broccoli, bell pepper, and carrots. Season with a few pinches of salt and stir-fry, rapidly tossing the vegetables in their pan, for 3 minutes. 4. Now add the snow peas, scallions, and boiled tofu. Stir-fry for 1 minute more, then add the noodles and the sauce. Reduce the heat, toss so that everything is evenly mingled, then cover and cook until the noodles are heated through, a matter of just a few minutes. Turn onto a large platter and garnish with sprigs of cilantro. Per serving: 118.6 calories, 41.9 calories from fat, 4.7g total fat, 1.0g saturated fat, 8.9g cholesterol, 1668.0g sodium, 11.5g total carbs, 1.9g dietary fiber, 2.5g sugars, 7.0g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database Reprinted with permission from This Can't Be Tofu! by Deborah Madison. © 2000 Broadway Books

Preparation 1. Mix the sauce ingredients together and set aside. 2. Bring a pot of water to boil for the noodles and tofu. Reduce it to a simmer, add the cubed tofu and simmer gently for 4 minutes. Lift out the tofu with a strainer and set aside. Return the water to a boil, add the noodles and cook until tender-firm, following the package directions. Drain and rinse under cold water. Toss with 1 tablespoon of the oil and set aside. 3. Set a wok or skillet over high heat. Add the remaining oil, swirl it around. When hot, add the ginger, garlic, chile, and baked tofu. Stir-fry around. When hot, add the ginger, garlic, chile, and baked tofu. Stir-fry for 1 minute, then add onion, mushrooms, broccoli, bell pepper, and carrots. Season with a few pinches of salt and stir-fry, rapidly tossing the vegetables in their pan, for 3 minutes. 4. Now add the snow peas, scallions, and boiled tofu. Stir-fry for 1 minute more, then add the noodles and the sauce. Reduce the heat, toss so that everything is evenly mingled, then cover and cook until the noodles are heated through, a matter of just a few minutes. Turn onto a large platter and garnish with sprigs of cilantro. Per serving: 118.6 calories, 41.9 calories from fat, 4.7g total fat, 1.0g saturated fat, 8.9g cholesterol, 1668.0g sodium, 11.5g total carbs, 1.9g dietary fiber, 2.5g sugars, 7.0g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database Reprinted with permission from This Can't Be Tofu! by Deborah Madison. © 2000 Broadway Books