2 Serves
35 Mins
28 g
28 g
18 g
Soak the rice noodles in warm water until tender, then drain and set aside. Prepare the tofu by pressing out excess moisture and cutting into cubes.
Ingredients, vitamins, and health benefits
Rice Noodles
Tofu
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Vitamin K
34 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
119 µg / 400 µgCalcium
832 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
109 mg / 420 mgPhosphorus
313 mg / 1,250 mgPotassium
629 mg / 4,700 mgSodium
1456 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
24 µg / 55 µgFiber
4 g / 28 gSugar
2 g / 50 gSaturated Fat
8 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
24 gAlcohol
0 g
Heat the vegetable oil in a large wok over medium-high heat. Add the cubed tofu and sear until golden brown on all sides.
Add the onion and garlic to the wok, stir-frying until fragrant. Incorporate the bean sprouts and cook briefly until slightly wilted.
Toss in the prepared rice noodles and pour the tamarind sauce over the mixture. Stir continuously to ensure even coating and heat through.
Season the dish with salt and black pepper to taste. Serve immediately while hot, garnished with fresh herbs.
Vegetable Oil
Onion
Garlic
Bean Sprouts
Tamari Sauce
Salt
Black Pepper
Fresh Herbs
Vitamin A
20 µg / 900 µgVitamin C
52 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
34 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
119 µg / 400 µgCalcium
832 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
109 mg / 420 mgPhosphorus
313 mg / 1,250 mgPotassium
629 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
2 g / 50 gSaturated Fat
8 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
3
g11
g7
g
Japanese
Zinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
24 µg / 55 µgAlcohol
0 g