Photo: Tina Dawson
Asian-style tofu & cucumber noodles
9 ingredients
10 min + 10 min
Serves 2 - 4
openrecipes
Noodles and tofu make this veggie dish a filling supper, while the chilli and peanuts give lots of flavour
Estimated Nutrition (whole recipe, rough)
473
Calories
24g
Protein
38g
Fat
16g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Vegetable | 1 tbsp (14g) | 120 |
| Egg | 1 large egg (50g) | 78 |
| Tofu | 100g firm | 76 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Sunflower Oil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tbsp soy sauce
- knob root ginger , peeled and shredded
- 1 lime , ½ juiced, ½ cut into wedges
- 250g pack firm tofu , drained
- 2 sheets medium egg noodles
- 1 tsp vegetable or sunflower oil
- 1⁄2 cucumber , peeled into ribbons
- 1 tbsp toasted peanuts , crushed
- 1 fat red chilli , deseeded and finely sliced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes