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Suggest a better description1 In a bowl mix together the lemon juice, garlic, ground cumin seeds, ground coriander seeds, chilli powder, turmeric, ground ginger and paprika. 2 Marinade the tofu for as long as possible. Heat the oil in a small frying pan and fry until golden. 3 Meanwhile, cook the noodles. Make up a stock by adding the chilli flakes, turmeric, white wine vinegar, lime juice, caster sugar and garlic to a pint of boiling water. 4 Place the noodles in a bowl and pour the stock over. Leave to soak for a few minutes and drain. 5 Heat the seasame oil in a wok. Stir fry the slices of garlic and carrots for a few minutes. 6 Add the noodles and stir fry for a few minutes more. Pile the noodles onto two serving plates and spoon the tofu on top. Per serving: 178 Calories (kcal); 11g Total Fat; (46% calories from fat); 8g Protein; 20g Carbohydrate; 0mg Cholesterol; 34mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (105g) | ||
Recipe Makes: 2 servings | ||
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Calories: 94 | ||
Calories from Fat: 65 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.2g | 10 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.2mg | 0 % | |
Potassium 32.1mg | 1 % | |
Total Carbohydrate 7.6g | 2 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 6.6g | ||
Protein 0.3g | 0 % | |
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: 94
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