Fried tofu cubes:
Cut 8 oz firm tofu into 1-inch cubes; toss with 2 tbsp cornstarch. Fry in 1 tbsp vegetable oil until folden
In bowl, combine first 7 ingredients until smooth. Finely mince garlic with salt to make paste; stir into sauce
Cook linguine according to package directions. Drain and chill under cold water; drain well. Toss with sesame oil; divide among 4 bowls.
Meanwhile in small saucepan of boiling water, blanch carrot until tender-firm, about 1 min. Remove and chill under cold water; drain and pat dry. Repeat with edamame. Repeat with spinach; coarsely chop spinach
Arrange all veggies in piles around noodles. Serve with sauce. Garnish with coriander.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (318g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 168 (41%)|
|Amt Per Serving||% DV|
|Total Fat 18.7g||25 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 7.3g|
|Cholesterol 42.1mg||13 %|
|Sodium 95.4mg||3 %|
|Potassium 1266.2mg||33 %|
|Total Carbohydrate 47.7g||14 %|
|Dietary Fiber 6.4g||26 %|
|Sugars, other 41.3g|
|Protein 17.7g||25 %|
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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: 411
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