Five-Spice Tofu Bowls
Ingredients
- 1 (14-oz) pkg extra-firm tofu, drained
- 7 Tbsp less sodium soy sauce, divided
- 3 Tbsp olive oil
- 1 Tbsp Chinese five-spice powder
- ¼ cup plus 1½ Tbsp organic granulated sugar, divided
- 2 (8.8-oz) pkg rice vermicelli
- ⅔ cup water
- ⅓ cup natural rice vinegar
- ½ cup lime juice
- 1½ cups shredded carrots
- ½ cup fresh cilantro sprigs
- 2 jalapeño peppers, thinly sliced
Instructions
- Place tofu on several layers of paper towels. Cover with additional paper towels, and gently press out moisture. Cut tofu into 12 slices.
- Meanwhile, combine 3 Tbsp soy sauce, oil, five-spice powder, and 1½ Tbsp sugar in a shallow dish; add tofu, and let stand 15 to 30 minutes.
- Preheat grill pan to medium heat. Drain tofu, reserving marinade. Grill tofu, covered, 4 minutes per side, basting often with marinade. Cut tofu into cubes.
- Cook vermicelli according to package directions.
- Stir together ¼ cup sugar and water until sugar is dissolved. Stir in ¼ cup soy sauce, vinegar, and lime juice. Serve tofu over vermicelli with carrots, cilantro, jalapeño, and dressing.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
465
|
465
|
| Fat (g) | 11 | 11 |
| Sat. Fat (g) | 1 | 1 |
| Protein (g) | 13 | 13 |
| Carb (g) | 78 | 78 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 685 | 685 |
| T. Sugs (g) | 12 | 12 |
| A. Sugs (g) | 12 | 12 |
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