|Author:||Inspired by Vegetarian Times, 2002.03|
|1/3 cups||vegetable broth|
|1/4 cups||light coconut milk|
|2 tbsp.||soy sauce|
|2 1/2 tsp.||curry powder, or to taste|
|1/4 cups||green onions, chopped|
|1/2 tsp.||black pepper, freshly ground|
|1 1/2 tsp.||vegetable oil|
|2 tsp.||garlic, minced|
|1 tbsp.||fresh ginger, minced|
|1 small||hot green chile pepper, minced (seeding is optional)|
|4 oz.||firm tofu, drained & cut into 1/2" cubes|
|1 cups||bean sprouts|
|2 cups||fresh spinach leaves|
|6 oz.||rice vermicelli, soaked in warm water for 20 minutes and drained|
- In small bowl, mix broth, coconut milk, soy sauce, curry powder, scallions and black pepper. Set aside.
- In large wok or skillet, heat oil over medium-high heat. Stir-fry garlic, ginger, and chile until fragrant, about 10 seconds. Add tofu, and stir-fry 1 minute. Stir in soy sauce mixture, and bring to a simmer. Add 1/2 cup bean sprouts, spinach and noodles, and stir-fry, about 30 seconds.
- Add remaining bean sprouts, but do not mix into noodles. Serve with Spicy Tomatoes on the side if desired.
|Amount per serving
|% Daily Value*|
|Total Fat 4g||6%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 28g||9%|
|Dietary Fiber 1g||4%|
|Includes Added Sugars|
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.