For relatively little effort, this recipe rewards you with an exotic one-dish Asian meal with both heart-helping soy and cancer-thwarting broccoli.
- 8 oz. vermicelli or thin spaghetti, broken in half
- 1/4 cup tamari or low-sodium soy sauce
- 2 Tbs. rice vinegar
- 1 tsp. granulated sugar
- 1 tsp. dark sesame oil
- 1/2 tsp. crushed red pepper
- 1 Tbs. vegetable oil
- 2 cups red bell pepper strips, 1/4-inch thick
- 4 cups small broccoli florets
- 1/2 lb. firm tofu, well-drained and cut into 1/2-inch cubes
- 3 cloves garlic, minced
- 1/2 cup thinly sliced scallions for garnish
- 3 Tbs. chopped cilantro for garnish
- Cook noodles in boiling water according to package directions, or until just tender; drain, and rinse well. Mix tamari, vinegar, sugar, sesame oil and crushed red pepper in small bowl.
- Heat vegetable oil in nonstick skillet over medium heat. Add bell peppers and broccoli, and stir-fry until softened, about 5 minutes. Add tofu and garlic, and stir-fry 2 minutes.
- Add noodles and soy sauce mixture, toss well to coat, and cook 4 to 5 minutes, or until thoroughly heated and vegetables are tender. Sprinkle with scallions and cilantro, and serve.
- Serving Size: Serves 4
- Calories: 400
- Carbohydrate Content: 57 g
- Fat Content: 11 g
- Fiber Content: 6 g
- Protein Content: 21 g
- Saturated Fat Content: 1 g
- Sodium Content: 1 mg
- Sugar Content: 5 g