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Tofu pad Thai
2
- Lime, 1 lime(s), zest finely grated, then juiced
- Extra virgin olive oil, 1 tbsp(s)
- Peanut butter, reduced sugar & salt, 2 tbsp(s), smooth or crunchy
- Black pepper, 1 dash(es)
- Tofu, extra firm, 3 x 1-inch thick slice(s), chopped
- Zucchini, noodles, 2 cup(s)
- Red cabbage, 1 cup(s), shredded
- Cucumber, 1 medium, sliced lengthways, then thinly sliced diagonally
- Cilantro, fresh, ½ cup(s)
Method
Place the lime rind and juice, oil and peanut butter into a bowl and season with pepper. Whisk to combine and set aside.
Heat a large non-stick skillet over medium heat. Cook the tofu for 3 to 5 minutes or until heated through and crispy, golden brown.
Divide the zoodles, cabbage, cucumber and cilantro between serving bowls. Top with the warm tofu, drizzle over the dressing and serve.
Nutrition facts per serving
Makes 2 servings
Food Groups
|
V
|
1.7 |
|
F
|
0.2 |
|
C
|
0 |
|
PD
|
1 |
|
Ft
|
3.5 |
|
S
|
0 |
Nutrition Facts
| Calories | 317 |
| Total Fat | 22.5 g |
| - Saturated Fat | 3.8 g |
| Cholesterol | 0 mg |
| Sodium | 29 mg |
| Total Carbohydrate | 16.6 g |
| - Dietary Fiber | 5.8 g |
| - Total Sugars | 7.3 g |
| -- Added Sugars | 0 g |
| Protein | 19.2 g |
Join the Mayo Clinic Diet today!
Our flexible meal plans fit into any lifestyle, and our easy to prepare recipes show you how good food can be great — and great for you, too.