Spicy Noodle Salad with Tofu and Peanut Dressing
Verified by stevemur
|1 1/2 cupsAsparagus; 1-inch diagonally cut (about 1/2 lb)|
|1 cupSnow peas; trimmed|
|6 ouncesRice noodles|
|1 cupRed bell pepper strips|
|1 cupYellow bell pepper strips|
|1 cupGreen onions; chopped|
|1 cupFresh bean sprouts|
|2 teaspoonsDark sesame oil|
|1 12.3-oz packageReduced fat firm tofu; drained and cut into 1/2 inch cubes|
|1/4 cupFat-free, less-sodium chicken broth|
|1 1/2 tablespoonsDark brown sugar|
|3 tablespoonsPeanut butter|
|2 tablespoonsFresh lime juice|
|1 1/2 tablespoonsLow-sodium soy sauce|
|1/4 teaspoonGround red pepper|
Spicy Noodle Salad with Tofu and Peanut Dressing Preparation
1. Bring 6 cups water to a boil in a large saucepan. Add asparagus, snow peas, and rice noodles; cook 2 minutes. Drain.
2. Combine noodle mixture, bell pepper strips, onions, and bean sprouts.
3. Heat oil in a large nonstick skillet over medium-high heat. Add tofu; saute 5 minutes or until browned. Add tofu to noodle mixture.
4. Combine cup water and remaining ingredients in a blender, and process until smooth. Add to noodle mixture; toss gently to coat.
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