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Tofu Recipe With Mung Bean Noodles
About this Tofu recipe
I have always loved Eastern cuisine especially From Asia such as Chinese, Japanese, Indian and Thai. This dish is a cross between Chinese and Thai with a greater Thai influence.
My finance likes heavy food. He is a muscular guy and burns a lot of energy and Jamaican food has a lot of starch and fat. About a week ago my doctor told me to lose the extra pounds I put on, cut out the starch and fat. I don't use a lot of fat, if I can help it, but we do eat a lot of meat, rice and flour.
When I told him what the doctor said, he agreed to eat whatever I want, so I decided to incorporate some of the healthier Asian foods in our diet. This Thai recipe is as a result. This is also the first time he is having tofu or mung bean noodles so it was fun watching him eat it..lol.
It's a simple and easy recipe with clean flavors and suitable for any diet.
- Prep time: 15 min
- Cook time: 8 min
- Ready in: 23 min
- Yields: 3 servings
- 6 - 8 oz fresh firm tofu
- 8 oz mung bean noodles
- 1/2 brown onion
- 3 garlic cloves
- 3 tablespoons oil from list, (see list of recommended cooking oils)
- a pinch of your favorite sodium free spice
- 1/2 cup water
- 1 teaspoon chili pepper paste - Asian version, (optional)
- 1 stalk scallion
- 2 teaspoons dark soy sauce
Recommended oils for this dish
When making Asian foods it is very important to retain it's authenticity and that is why we don't really use olive oil for some Asian recipes. Here are the recommended oils for most Asian dishes as well as this one:
- **Peanut oil
- **Sunflower oil
- **Sesame oil
- Canola oil
- **Coconut oil
- Palm oil
- Safflower oil
**are my personal faves and highly recommended.
Nutrition data for this recipe using Sesame oil
|Serving size: 1 bowl|
|Calories from Fat||90|
|% Daily Value *|
|Fat 10 g||15%|
|Saturated fat 2 g||10%|
|Unsaturated fat 5 g|
|Carbohydrates 70 g||23%|
|Sugar 0 g|
|Fiber 3 g||12%|
|Protein 12 g||24%|
|Cholesterol 0 mg|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
- Put mung bean in a large bowl and cover with tap water. Let soak for minimum of 15 minutes.
- Halve onion lengthwise and slice thinly. Set aside. At the same time slice scallion diagonally and set aside.
- While mung bean is soaking cut your tofu in strips and place in a bowl.
- Finely mince your garlic and add to bowl.
- Sprinkle on your favorite sodium free spice, this is very optional but I used it so my man could get acclimatized to the tofu taste since it's his first time.
- Drizzle on a teaspoon of the soy sauce and toss together every thing by slightly flipping the bowl. Cover and let sit until mung bean is ready.
- In a wok, one high, heat oil and fry tofu for about 3 minutes making sure to stir so that they can fry on all sides. Some may stick but that is okay, just use a wooden spoon or spatula to scrape the pot.
- Add onion and fry for 15 seconds while stirring.
- Drain mung bean and add to pot with. Stir and add 1/2 cup water. Toss until water evaporates.
- Add another teaspoon of soy sauce and toss to combine. Remove from flames, add scallion and toss. Serve immediately.
Additional Nutrition Info for this tofu recipe
Other trace minerals include.......
- Riboflavin - 5%
- Vitamin C - 4%
- Vitamin A - 3%
- Niacin - 3%
- Pantothenic Acid - 2%
- Vitamin E - 2%
Notes: You may have noticed that I have omitted the salt because the soy sauce has enough sodium, so does the garlic, onions and tofu. Use a little less soy sauce for even less sodium, especially if you are hypertensive.