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Ingredients
US|METRIC
4 SERVINGS
- 7 oz. rice vermicelli noodles (brown, 200 g)
- 1 1/3 cups red cabbage (julienned, 115 g)
- 1/2 cup frozen peas (60 g)
- 1/2 red bell pepper (julienned)
- 8 oz. firm tofu (cubed, 225 g)
- 1/2 cup water (125 ml)
- 3 Tbsp. agave syrup
- 2 Tbsp. tamari sauce
- 1 Tbsp. garlic powder
- 1 Tbsp. curry powder
- 1 tsp. ginger powder
- Sriracha (to taste, optional)
- 1 lime
- chopped fresh cilantro (optional)
- peanuts (optional)
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NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories370Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol0mg0% |
| Sodium700mg29% |
| Potassium440mg13% |
| Protein16g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate60g20% |
| Dietary Fiber7g28% |
| Sugars5g |
| Vitamin A25% |
| Vitamin C70% |
| Calcium50% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Lou Fernandez 3 years ago
This is okay. I used a lot more veggies and tofu than the recipe (more red bell pepper and some baby corn) to make it more filling. If I make this again I will probably marinate the tofu in something 1st to give it more punch. Maybe even just use some Trader Joe's marinated baked Tofu. The sauce is very light. Not overpowering in curry flavor.