| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Stand Time: | 5 mins |
| Total Time: | 35 mins |
| Servings: | 3 |
Nutrition Facts (per serving)
| Calories | 256 |
| Fat | 12g |
| Carbs | 24g |
| Protein | 17g |
Nutrition Facts
Servings Per Recipe 3
Calories 256
| % Daily Value * | |
| Total Fat 12g | 15% |
| Saturated Fat 2g | 8% |
| Cholesterol 0mg | 0% |
| Sodium 697mg | 30% |
| Total Carbohydrate 24g | 9% |
| Dietary Fiber 4g | 15% |
| Total Sugars 3g | |
| Protein 17g | 33% |
| Vitamin C 22mg | 24% |
| Calcium 413mg | 32% |
| Iron 4mg | 22% |
| Potassium 578mg | 12% |
The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.
** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.
(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.
Read More Recipe:- Banana Chocolate Chip Muffins
Ingredients
- 12 oz more-organization tofu
- 1 tablespoon vegetable oil
- 1/4 cup sliced green onions
- 3 tablespoons white miso paste
- 2 cloves garlic, minced
- 1 tablespoon vegetable inventory base
- 1 tablespoon grated fresh ginger
- 1 half cups cooked rice vermicelli noodles
- 1 cup thinly sliced shiitake mushrooms
- 1 cup thinly sliced infant bok choy
Directions
Cut tofu into half-inch planks. Heat oil in a huge skillet over medium-excessive heat. Cook tofu, turning midway thru, until golden, 6 to 8 minutes. Cut tofu into cubes.
Stir together green onions, miso paste, garlic, inventory base, and ginger in a small bowl. Divide lightly among 3 microwave-safe pint-length canning jars with lids.
Layer calmly with rice vermicelli noodles, tofu, mushrooms, and bok choy. Chill, covered, as much as 5 days. To serve, see “Heat and Eat”. Garnish with sliced inexperienced onions.
