Asian

So this was a recipe that I came up with by combining several that I had saved.You will need:1 Box of Udon noodles or Whole Wheat Fettucine1 Block of Extra Firm Tofu1 Bag of Frozen Mixed Veggies (broccoli, peas, bamboo shoots, edame)6 Tablespoons of Low Sodium Soy Sauce4 Tablespoons of Peanut Butter3 Tablespoons of Sesame Oil4 Tablespoons of Rice Vinegar1 Teaspoon of ginger1 Teaspoon of garlic powder1 Teaspoon of chili powder.Cook the noodles according to the directions on the box. Drain and set aside. Meanwhile rinse the veggies and put into a large bowl. Drain the tofu and cut into cubes. Stir fry the tofu in a pan with a little bit of cooking spray to brown the tofu until firm. Once the tofu is done, place it in the bowl with the veggies.Combine the rice vinegar, soy sauce, sesame oil, peanut butter, garlic powder, ginger, and chili powder in a small bowl or large measuring cup.Pour the sauce over the tofu and veggies and mix to evenly coat the tofu/veggie mixture. Serve over the noodles.Makes 6 equal servings. I dished these into 6 individual tupperware containers and used it for lunches for the week.Nutritional Information:428 Calories, 16 grams of fat, 51 grams of carbs, and 21 grams of protein per serving.Works great served cold or reheated in a microwave.