Try this Coconut Tofu Rice Noodles with Carrots, Cilantro, and Fresh Lime recipe, or contribute your own.
Suggest a better description1. Place rice noodles into a shallow baking dish and cover with boiling water for 10 minutes.Drain, rinse with cold water, and set aside.
2. Heat a large soup pot over medium heat and add in oil. Once the oil is hot add in the onions, Serrano pepper, ginger and garlic. Stir to combine and once fragrant (about 30 seconds), add in the coconut milk and broth. Bring to a simmer and add tofu, lime juice, soy sauce, ½ cup of cilantro and salt. Gently simmer for 15 minutes.
3. To serve, fill four bowls with rice noodles and cover with broth and tofu, garnish with fresh carrots, red peppers, lime wedge, and remaining cilantro.
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Serving Size: 1 Serving (242g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 244 | ||
Calories from Fat: 35 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.9g | 5 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 451.7mg | 16 % | |
Potassium 203.5mg | 5 % | |
Total Carbohydrate 49.5g | 15 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 46.5g | ||
Protein 3g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 244
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