Tofu Vegetable Noodle Soup

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Notes: 

  1. This is spicy due to the Szechuan sauce.
  2. I use less of the noodles and more veggies and tofu to cut down on carbs because vermicelli noodles are low in fibre and protein.
  3. This is inspired by different types of Asian noodle soups.

Makes: 4-6 servings
Total time: one-half hour, cook time: 15 minutes, prep time: 10-15 minutes

Ingredients

  • 1 cup vermicelli rice noodles
  • 600 g soft tofu (I use Sunrise brand because it’s GMO-free)
  • 3/4 cup Szechuan sauce (I use San-J brand because it’s gluten free)
  • 6 cups vegetable stock (I use Kitchen Basics because it’s gluten free and low sodium)
  • 2 large red bell peppers, diced
  • 2 large green peppers, diced
  • 1 cup green onions, diced
  • 1/2 cup button mushrooms, chopped
  • 1/2 cup parsley
  • 1 garlic clove
  • 1 tablespoon sesame oil or olive oil
  • Salt and pepper to taste

Directions

  1. Drain and pat the tofu dry.
  2. Marinate the tofu with two tablespoons of the Szechuan sauce for 5 minutes.
  3. In a pot add in the vegetable stock, tofu, the rest of the Szechuan sauce, salt, pepper, garlic, mushrooms and green and red peppers.
  4. Add in 1/4 cup of the parsley and most of the green onion.
  5. Cook the  noodles according to the package directions (usually 5 minutes). Drain and rinse with hot water.
  6. Place in a bowl and toss with more Szechuan sauce if needed.
  7. Top with the remaining parsley and green onion.

This dish can be served warm, cold, or at room temperature.

Approximate Nutritional Information for 1 Serving (Based on brands and amounts used in the recipe)

  • Calories: 80 g
  • Fat: 7.5 g
  • Carbs: 16.5 g
  • Protein: 8 g

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