Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Asian Tofu Crisp Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

1 4 ounces pac Japanese soba
16 Ounce(s) Tofu, extra firm lowfat
2 Tablespoon(s) Peanuts, unsalted finely
1 Teaspoon(s) Peanut Oil
1/4 Cup(s) Balsamic or rice vinegar
1 Tablespoon(s) Peanut butter, lowfat
1 Clove garlic, minced
2 Tablespoon(s) Scallions, minced
1 Teaspoon(s) Chili powder
1 Tablespoon(s) Water
1 Teaspoon(s) Sugar
Cook soba noodles; set aside and keep warm. Mix marinade ingredients.
Cut tofu in half horizontally and squeeze to remove extra water; cut
again diagonally. Place tofu quarters in marinade 15-20 minutes on
each side. Place chopped peanuts on a flat surface; dip tofu into
peanuts to coat one side. Spray nonstick skillet with nonstick
coating; add peanut oil and heat. Cook tofu in skillet, peanut side
down, until golden brown, about 1 1/2 minutes; turn and cook other
side. Place soba noodles on serving dish. Heat remaining marinade and
pour over noodles; place tofu cakes on top. Recipe by: St. Joseph
Healthcare & New Mexico Heart Institute Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 60
Calories From Fat: 32
Total Fat: 3.7g
Cholesterol: 0mg
Sodium: 189.2mg
Potassium: 217.6mg
Carbohydrates: 5.4g
Fiber: 2.7g
Sugar: 1.6g
Protein: 3.4g

Scale this recipe to Servings [?]