Articles You May Find Interesting
By Beth Sumrell Ehrensberger, R.D. If you think genetics have your heart-health doomed, there’s hope. New and emerging research published in the July 2010...
By Tracy Olgeaty Gensler, M.S., R.D., Nutritionist As we watched images of Japanese people in tsunami-ravaged landscapes lining up for hours for food and...
By Deborah Pike Olsen You probably worry about how much fat is in your diet, but you might not think twice about salt. Big mistake: Consuming too much salt kills more people than artery-clogging trans...
The ginger marinade doubles as a sauce for the noodles in this light, summery meal. It’s both vegan and gluten-free. If you marinate the tofu ahead of time, the cooking time is minimal.
Using a charcoal grill would be ideal, but a cast iron grill pan works as well.
1 package (1 lb.) tofu
4 inches fresh ginger root
3 cloves garlic
1/4 tsp corn starch
1/4 cup SB Omega Oil Blend
1/4 cup water
2 Tbs sesame oil
4 Tbs rice vinegar
2 Tbs wheat-free tamari
1 tsp sesame seeds
6-8 baby bok choy heads
1/2 fresh lemon
freshly ground salt and black pepper to taste
SB Omega Non-Stick Cooking Spray
1 package (16 oz) rice noodles
For the marinade: In a food processor, pulse the ginger, garlic, starch, oil, sesame oil, vinegar and tamari until well mixed.
Slice the block of tofu into 1/2 inch slabs. Pat the slices dry with paper towel or a clean dish towel.
Place the tofu in a 9×13 inch dish and pour the marinade over top. Flip the tofu to make sure both sides are covered. Cover and place in the refrigerator. Marinate for at least 30 minutes.
Cook the rice noodles: Bring a large pot of water to boil. Cook rice noodles in boiling water for 4 minutes, stirring occasionally. Turn off heat and let soak until tender but not mushy (about 4 more minutes). Drain, rinse with cold water and set aside.
After the tofu has finished marinating, (Save the remaining marinade.) spray the grill or grill pan with SB Omega Non-Stick Cooking Spray and heat to medium-high heat.
Slice the baby bok choy heads in half lengthwise. Squeeze lemon juice and sprinkle salt and pepper over the exposed interior.
Grill the tofu and baby bok choy for 5 minutes on each side.
Serve the tofu and bok choy over the rice noodles, drizzling about 1 Tbs of the left over marinade over each serving of noodles. Garnish with sesame seeds.
serves 4 (384 g per serving)
[Smart Balance addition] – Smart Balance estimates the following nutritional content for this user-created recipe:
Calories 667 kcal
Fat 23 g
Saturated Fat 2 g
Trans Fatty Acid 0 g
Poly Fat 8 g
Mono Fat 11 g
Cholesterol 0 mg
Sodium 664 mg
Carbohydrates 100 g
Dietary Fiber 3 g
Total Sugars 2 g
Protein 14 g