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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup carrots (each julienned, red pepper and cucumber)
- 1 bunch fresh cilantro
- 1 bunch fresh mint
- 4 oz. vermicelli noodles (the thinner the better)
- 10 rice (Spring Roll Papers)
- 1/3 cup almond butter (salted creamy)
- 1 Tbsp. reduced sodium soy sauce (GF if gluten free)
- 2 Tbsp. brown sugar (agave or honey if not vegan, depending on preferred sweetness)
- 1 Tbsp. fresh lime juice
- 1/2 tsp. chili garlic sauce
- hot water (to thin)
- 8 oz. extra firm tofu (drained and thoroughly dried/pressed)
- 4 Tbsp. sesame oil (divided)
- 3 Tbsp. cornstarch
- 2 1/2 Tbsp. dipping sauce (almond butter)
- 1 Tbsp. reduced sodium soy sauce
- 1 Tbsp. brown sugar (or agave nectar)
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NutritionView More
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570Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories570Calories from Fat310 |
% DAILY VALUE |
Total Fat34g52% |
Saturated Fat4g20% |
Trans Fat |
Cholesterol25mg8% |
Sodium500mg21% |
Potassium960mg27% |
Protein20g |
Calories from Fat310 |
% DAILY VALUE |
Total Carbohydrate48g16% |
Dietary Fiber8g32% |
Sugars9g |
Vitamin A180% |
Vitamin C50% |
Calcium60% |
Iron35% |
* 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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